K&S Special Sakai Takayuki Syousin Gin-Sakura Wa Gyuto 270mm (Ginsanko) with SayaAbout the blade Forged and sharpened by the best smith in Sakai. Syousin represents the best possible workmanship. To qualify for the Syousin badge, both the bladesmith and sharpener have to be highly regarded masters. For this particular Syousin Sakura, the bladesimth is Master. Suogo Yamatuka and the sharpener is Master. Norikatsu Nishimura. Both of them are among the elite group (currently less than 30) of the Dentou Kougeishi (Traditional

this yanagiba pairs with a D-shaped ho wood handle secured by a black buffalo horn ferrule

you don’t have to worry about sharing grits with your coarse and fine stones

Unique to Atoma

This 330mm blade measures 325mm from tip to heel with a 36mm heel height and weighs 258g

3 mm  Width of Spine at Middle of Blade

- No Black Mold

235 mm  Blade Height at Heel

bigger and easier to use than the 50mm narrower version

5 mm  Width of Spine at about 1cm From the Tip

The Masamoto Sohonten SW Series Sujihiki 240 mm is a double-bevel stainless steel slicer best fit for professional chefs and enthusiasts requiring a dedicated tool for carving proteins and portioning meat

HRC 62 to 64 Handle Design

Finally the one thing that everyone is asking for: knife roll