Tetsujin Ginsan Kasumi K-tip Gyuto 240mm Ebony Handle

Tetsujin Ginsan Kasumi K-tip Gyuto 240mm Ebony HandleThe Tetsujin Ginsan Kasumi K tip Gyuto 240mm by Myojin Riki is a double bevel chef's knife featuring Ginsan stainless steel and an octagonal ebony handle, best fit for professional chefs and students seeking precise tip led cutting. This K tip profile pairs the general purpose body of a gyuto with an angled kiritsuke style point and flatter edge geometry. The sharply defined tip suits scoring, detailing, and picking tasks, while the flatter section

Steel: Blue 1 with soft iron damascus clad

Fine: clean up small surface rust or refinish blade surface

Width of Spine at about 1 cm from tip 0

This composition supports extended edge retention but requires specific sharpening attention due to the steel's wear characteristics

this knife suits deliberate cutting techniques requiring defined tip control

They are great if you are just wanting to replace your dirty / damaged ho wood handle or if you are just after something simple for your newly scored blade

As a left-handed build

Practical for both right and left-handed cooks

The Masutani Sairyu VG10 Damascus Small Santoku 135mm Western Handle is a compact general-purpose knife best fit for home cooks

390 mm Weight 559 g Tip to Heel Length 405 mm Blade Height at Heel 52 mm Width of Spine Above Heel 2

which is than taped to a 10mm aluminum base

The Kurosaki Senko Ei SG2/R2 Gyuto 270mm is a double-bevel Japanese chef's knife with an ironwood western handle