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The san-mai construction uses soft iron cladding rather than stainless steel
This 240mm gyuto features monosteel construction with a migaki surface finish and measures 251mm in edge length with a 50mm heel height
The stainless clad build simplifies maintenance for high-volume use while retaining traditional single bevel geometry
This material features uniform carbide distribution to enhance toughness and reduce chipping risks during use
Hatsukokoro x Myojin Shirasagi Ginsan Deba 150mm 220 mm The san-mai construction uses softThe Hatsukokoro x Myojin Shirasagi Ginsan Deba 150mm is a single bevel Japanese fish knife best fit for professional chefs and enthusiasts requiring stainless steel construction for fish butchery. Sharpened by Myojin Riki in Tosa, this blade features Ginsan Silver #3 stainless steel with a Kasumi finish and nimai stainless clad construction. The 150mm edge length and thick spine profile provide the necessary weight and strength for filleting fish and
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