Nakagawa Ginsan Wide Bevel Kasumi K-tip Gyuto 210mm Ebony HandleThis Nakagawa Ginsan Wide Bevel K tip Gyuto measures 210mm and features a stainless san mai construction with an octagonal ebony handle, best fitting users who require precise tip control in a general purpose chef's knife. Forged by Satoshi Nakagawa in Sakai as part of the Hatsukokoro commission, this double bevel blade pairs the all purpose body of a standard gyuto with a clipped kiritsuke style tip. The flatter edge profile optimises clean push

and long slicing strokes

Based on the popular “Naniwa Super Stone”

The sanmai stainless damascus construction wraps the core in protective cladding

Yu Kurosaki forged this knife in Takefu with a Kurouchi Tsuchime surface finish and thin geometry behind the edge

This Hatsukokoro x Nigara Itadaki 240mm K-tip Gyuto features a coreless dual-core Blue 2 and White 2 steel construction with a Kurouchi Tsuchime finish

supporting fine edge sharpness and reducing chipping risks during kitchen tasks involving mincing

Ginsan steel offers corrosion resistance alongside sharpening characteristics associated with carbon steel

SKD semi-stainless steel contains approximately 1% carbon and 5% chromium

and disjointing large cuts within a Japanese blade geometry that typically features acute edge angles

0mm at the heel tapering to 1

creating a complete and highly effective system for maintaining razor-sharp kitchen knives

This specific geometry is hand-ground by Takayuki Shibata to be thin behind the edge