Myojin Riki Cobalt Special Steel Gyuto 240mm Ebony Handle

Myojin Riki Cobalt Special Steel Gyuto 240mm Ebony HandleThe Myojin Riki Cobalt Special Steel Gyuto 240mm is a stainless clad chef's knife best fit for first timers and professional chefs requiring a general purpose blade with superior edge retention. Crafted in Tosa by Naohito Myojin, this gyuto features a san mai construction with a Cobalt Special steel core hardened to HRC 60 61. The double bevel profile measures 240mm in length and suits mincing, slicing, and chopping tasks across vegetables and

This Satoshi Nakagawa VG10 Yanagiba 330mm Mirror Polish is a single bevel sashimi knife best fit for professional chefs and enthusiasts requiring a long stainless blade for raw fish preparation

Diameter: 15 mm

Size: 183 × 63 × 27 mm

FAXR2 offers a fine grain structure that supports sharpness and durability while remaining manageable during sharpening

The K-tip profile pairs a standard gyuto body with an angled

8mm near the tip to facilitate controlled cuts

Weighing 197g with a 38mm heel height

7 mm Width of Spine Above Heel 2

providing the necessary weight and strength for breaking apart whole fish and poultry with smaller bones

Blade Height at Heel (mm): 47mm

This Yoshimi Kato VG10 Etched Damascus Gyuto 180mm is a double-bevel chef's knife best fit for enthusiasts and professional chefs seeking precise geometry with an ebony handle

Ginsan core with stainless clad