Yoshimi Kato SG2 Suminagashi Gyuto 210mmThe Yoshimi Kato SG2 Suminagashi Gyuto 210mm is a stainless clad chef's knife best fit for enthusiasts and professional chefs seeking an etched Damascus blade with SG2 powdered steel core. This 210mm gyuto features san mai stainless Damascus construction with a double bevel edge geometry, measuring 46mm in heel height and 1. 6mm spine thickness at the heel. The blade displays a unique swirling Suminagashi pattern that flows like liquid across the

this double-bevel blade features an SG2 powdered steel core with san-mai stainless cladding and a kurouchi tsuchime surface finish

This Tokujou line represents an intermediate level WA honcho from Sakai Takayuki

headed by Makoto Tadokoro is a workshop based in the Tosa region that has over 20 years of experience

R2 Powdered Steel

This is probably the first Wok that is made of iron

High carbon stainless Hardness (HRC)

Premium Binchotan Japanese White Charcoal Kishu Region (紀州備長炭) 2KG

Due to a lot of requests

The Masamoto KI (White 1) line is an improved version of the The Masamoto Shiro-ko Hongasumi (White 2)

This durable wood offers an elegant finish suitable for daily kitchen use

The Tojiro MV Stainless Deba 180mm F-1055 is a single bevel Japanese fish knife best fit for first-timers and students requiring a stainless steel blade for butchering fish

We need one for chip repair and thinning