Hatsukokoro Ginga ATS34 Damascus Gyuto 240 mmThe Hatsukokoro Ginga ATS34 Damascus Gyuto 240 mm is a stainless clad chef's knife forged by Yoshihiro Yauji that best fits professional chefs and enthusiasts seeking a nimble blade with artistic mirror damascus cladding. This 240 mm gyuto features an ATS34 stainless steel core hardened to 60 61 HRC, offering toughness and corrosion resistance within a san mai stainless damascus construction. The blade has a double bevel geometry and measures 2. 7 mm

providing stain resistance and ease of care suitable for household environments

Japanese use them for rice cooking

Thickness at 1 cm from the tip:1

The 300mm length suits professional kitchen use for producing sashimi

The Tetsujin Blue 2 Kasumi K-tip Sujihiki 270mm is a double-bevel slicer forged by Toru Tamura and sharpened by Naohito Myojin

and enthusiasts seeking a workhorse grind

7mm at the heel tapering to 0

This Takeshi Saji Diamond Damascus R2 Santoku 180mm with Ironwood Handle is a double-bevel general-purpose knife best fit for professional chefs

Diameter: 15 mm

The kasumi surface finish highlights the damascus pattern across the blade face

It requires about 15 minutes of soaking before use

which is perfect for those who want to get into the single bevels