Hatsukokoro Aosagi Blue 2 Kurouchi Gyuto 240mm Black ChacateThe Hatsukokoro Aosagi Blue 2 Kurouchi Gyuto 240mm is a Sakai made carbon steel chef's knife best fit for professional chefs, enthusiasts, and students seeking a workhorse grind at a competitive price. This double bevel gyuto features Aogami #2 core steel clad in soft iron with a kurouchi surface finish, measuring 240mm in blade length and weighing 242g. The reactive san mai construction requires immediate drying and light oiling after use to prevent

the knife suits users seeking a lightweight

The Nigara Anmon SG2 Raindrop Damascus Sakimaru Sujihiki 300mm is a stainless-clad slicer best fit for professional chefs and collectors requiring a long blade for protein carving

This Nigara SG2 Tsuchime Matt Migaki K-tip Gyuto 240mm is a double-bevel chef's knife best fit for users seeking precise tip work and push-cutting performance with a powder stainless steel edge

while the tsuchime hammered finish provides visual texture on the migaki polished surface

means it is less likely to chip and keeps the edge much longer

Nigara has developed some incredibly unique forging techniques and designs

The stone is huge in size (25mm thick

VG10 stainless steel measures 59-61 HRC and contains 15% chromium for stain resistance

achieving 61-63 HRC hardness through added chromium and tungsten that improve toughness and create hard carbide molecules for enhanced edge retention while maintaining ease of sharpening and resistance to chipping

forged by master Kenji Tongashi

White 2 steel offers high sharpness and ease of sharpening but requires immediate wiping and drying after use to prevent corrosion

Supplied by renowned knife manufacturer Sakai Takayuki