Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji K-tip Gyuto 210mm

Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji K-tip Gyuto 210mmThis Yoshimi Kato 210mm K tip Gyuto features an Aogami Super carbon steel core with soft iron Damascus cladding and suits professional chefs or enthusiasts seeking a double bevel chef knife optimised for precise push cutting. The K tip profile pairs a standard gyuto body with an angled kiritsuke style point and flatter edge, facilitating deliberate tip led work such as scoring and detailing alongside general slicing tasks. As a reactive san mai blade

This directional handle is pre-installed specifically for right-hand operation and offers a light

This video below shows how the Kishu Binchotan is made

placing this profile on the thicker side within the santoku category

The 330mm length suits professional kitchen tasks involving large-volume slicing where extended reach is necessary

180 mm Weight 153 g

9mm at the tip with a 50mm heel height and 215mm edge length

this gyuto resists corrosion and suits users seeking high-performance cutlery with artistic fit and finish from Hyogo-based maker Hatsukokoro

is perhaps due to that the Japanese chefs traditionally do not care too much about these aspects

Steel: ZDP-189 Powdered Stainless Steel Core

and chopping tasks across vegetables and meats using a double-bevel geometry

and sliced seafood with minimal effort

253 mm  Blade Height at Heel