Takeshi Saji SRS13 Gyuto 240mm Western Blue Turquoise with SayaThis Takeshi Saji SRS 13 Gyuto 240mm is a double bevel chef's knife best fit for enthusiasts and professional chefs seeking high edge retention in a stainless clad blade. Forged from SRS 13 powdered metallurgy steel hardened to 63 64 HRC, the san mai stainless clad construction features a tsuchime surface finish. The 240mm edge length suits general purpose kitchen tasks including mincing, slicing vegetables, and cutting meat, while the stainless

It is relatively soft compare to ceramic material based stones therefore more forgiving and gives a more even haze finish for wide bevel blades

Nigara Anmon Troll Killer Blue Steel Damascus Kirisuke Gyuto 240mm with K&S D shaped Snakewood Handle and wenge saya

supporting consistent geometry along the cutting edge

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

which is harder than the normal White 2

ABOUT GREEN BELL

Dyed Resin Western Handle with Metal Pins

hence his work highly resembles knives from Sakai

Medium: suitable for kitchen knife use

which simplifies care and maintenance for daily kitchen use

The Hatsukokoro x Nigara Yorokobi SLD Copper Damascus Gyuto 240mm is a double-bevel chef's knife featuring Hitachi SLD steel and a copper damascus cladding

Convenient handle on the end of the mandoline slicer allows for comfort and stability