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including the likes of Sakai Takayuki and Sakai Jikko
The blade geometry follows traditional Japanese acute angles between 15 and 18 degrees
The Hatsukokoro Shinkiro K-tip Gyuto 240mm is a double-bevel chef’s knife with an Aogami Super steel core and soft iron Damascus cladding
An octagonal ebony handle with a centre square mosaic pin provides a traditional Japanese grip suited to single-bevel operation
Myojin Cobalt Special COSP Santoku 180mm Ebony Handle FSR including the likes of SakaiThe Myojin Riki Cobalt Special COSP Santoku 180mm is a stainless clad general purpose knife best fit for first timers and professional chefs seeking high edge retention in an easy care format. Crafted in Tosa by Naohito Myojin, this double bevel blade features COSP steel from Takefu Special Steel with a hardness of 60 62 HRC. The san mai stainless clad construction provides corrosion resistance while the ukiba surface finish highlights the maker's
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