Hatsukokoro x Myojin Shirasagi Ginsan Ko Deba 120mmThe Hatsukokoro x Myojin Shirasagi Ginsan Ko Deba 120mm is a single bevel Japanese fish knife best fit for professionals and enthusiasts requiring stainless steel construction for fish butchery. Sharpened by Naohito Myojin at Myojin Riki Seisakusho in Tosa, this blade features Ginsan Silver #3 stainless steel with a Kasumi finish and nimai stainless clad construction. The 120mm edge length and single bevel geometry suit processing smaller fish and

Made by Myojin Riki in Tosa

Forged in Tosa under Naohito Myojin

The core is Hitachi Aogami Super carbon steel hardened to 62-65 HRC

providing intricate grain patterns and enhanced durability through the stabilisation process

This Takeshi Saji SG2 Black Damascus Gyuto 240mm with an ironwood western handle is a double-bevel chef's knife best fit for professional chefs

simple yet elegant

this 240mm blade features SG2 stainless steel clad in stainless san-mai construction

and vanadium for stain resistance and edge retention

flat single-bevel edge with a concave urasuki back

and enthusiasts seeking a stainless clad blade with a hammered finish

This 80mm blade features Blue 2 / Aogami #2 steel with a hardness of 61-63 HRC

this blade features Hitachi Yasugi White #2 carbon steel with a soft iron nimai clad construction and kasumi finish