Hatsukokoro Ginso Ginsan Gyuto 240mm

Hatsukokoro Ginso Ginsan Gyuto 240mmThe Hatsukokoro Ginso Ginsan Gyuto 240mm is a stainless clad chefs knife best fit for first timers and students seeking an affordable entry point into Japanese cutlery. This general purpose gyuto features a Hitachi Ginsan Silver #3 steel core with stainless cladding in san mai construction, finished with an Ukiba surface treatment. The double bevel blade measures 240mm in edge length and suits mincing, slicing, and chopping vegetables or meat in

and detailed vegetable work where a slim geometry facilitates intricate cutting without the bulk of larger knives

9 carbon content) from Hitachi metal

The bevel is hand sharpened and polished by hand

It is produced using Japanese Ubame oak trees in a special Bincho Klin at around 1000 degrees Celsius

Made in the Seki city of Gifu prefecture

324 mm  Tip to Heel Length

VG10 stainless steel measures 59-61 HRC and provides edge retention with stain resistance

has a form and feel that is easy-to-use and ideal for making the perennial favorites of Japanese cuisine such as miso soup and stewed dishes

Kurosaki adapted the newly developed Takefu VG XEOS steel in his Gekko line

This single bevel requires specific sharpening techniques suited to its geometry

The Nigara SG2 Matt Migaki Tsuchime K-tip Petty 150mm is a stainless clad utility knife best fit for first-timers and professional chefs requiring a precise tool for peeling

this knife offers corrosion resistance suitable for busy kitchen environments while maintaining the cutting performance characteristic of Kurosaki's work