Kai Seki Magoroku Imayo MV Tsuchime Gyuto Knife 210mmThe Kai Seki Magoroku Imayo MV Tsuchime Gyuto 210mm is a stainless steel chef's knife best fit for first timers, students, and enthusiasts seeking an entry level Japanese blade. Made by KAI in Seki, this 210mm gyuto features MV (Molybdenum Vanadium) steel with a hardness range of 54 60 HRC and a double bevel edge geometry. The blade is monosteel construction with a nashiji surface finish and tsuchime hammered texture, measuring 1. 8mm at the spine and

This Nakagawa Ginsan K-tip Yanagiba is a 300mm single bevel sashimi knife best fit for professional chefs and students requiring stainless steel performance with traditional geometry

He is also responsbile for many knives produced under other brands such as Kotetsu

This 190mm profile features a Blue 2 carbon steel core with stainless san-mai cladding and a kurouchi surface finish

The Hatsukokoro x Nigara Itadaki 180mm Santoku features a coreless dual-core Blue 2 and White 2 steel construction with a Kurouchi Tsuchime finish

This Sukenari ZDP-189 Damascus Sujihiki 240mm is a double-bevel Japanese slicer best fit for users carving proteins and portioning large cuts who prioritise extreme edge retention

This san-mai construction is fully stainless and does not require the reactive steel care associated with carbon cladding

The combination of thin geometry and advanced steel reflects Kurosaki's philosophy of aiming for ultimate cutting performance while maintaining ease of care through its stainless composition

The octagonal ebony handle provides a tapered geometric grip and contributes to a total weight of 194g

this double-bevel blade features a VG10 core with stainless Damascus cladding and a hammered Tsuchime surface finish

Blue 1 steel offers high edge retention and toughness

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This double-bevel Bunka profile measures 170mm in edge length and carries a distinctive Nashiji pear-skin surface finish