Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 300mmThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Yanagiba 300mm is a single bevel sashimi knife forged by Naohito Myojin in Tosa, best fit for professional chefs and enthusiasts requiring a 300mm blade for slicing raw fish. This knife features a nimai construction with a Blue 2 (Aogami #2) core clad in soft iron, finished with a kurouchi tsuchime surface. The steel contains carbon, chromium, and tungsten, offering a hardness between 61 and 63 HRC to

The nashiji surface finish pairs with an octagonal ebony handle featuring a subtle taper for a comfortable grip

This Shigeki Tanaka Sakimaru-Takobiki is a 300mm single-bevel sashimi knife best fit for professionals requiring a Kanto-style slicer with a rounded tip and stainless VG10 steel construction

Measurement:  height 7

The Tsunehisa AUS10 Damascus Gyuto 240 mm is a stainless clad chef's knife best fit for first-timers and students transitioning from western cutlery

0mm at both the heel and mid-blade

Aogami #2 steel measures 62-63 HRC and contains chromium and tungsten additions that improve toughness and edge retention while maintaining ease of sharpening

this double bevel blade features a Ginsan Silver #3 steel core with san-mai stainless damascus cladding and an etched surface finish

The Kurosaki Senko Ei SG2 K-tip Gyuto 210mm is a double-bevel chef knife best fit for professional chefs and enthusiasts seeking precise tip work with SG2 powdered stainless steel

large bowl: 11

The octagonal Black Chacate handle offers a durable timber grip with fine texture and deep brown coloration that polishes to highlight subtle grain patterns

The combination of durable materials and inherited forging skills from the Tsugaru sword smith tradition results in a functional tool with visual allure

The Hatsukokoro x Yoshikane SKD Nashiji Bunka 165mm is a semi-stainless san-mai knife best fit for users seeking precise vegetable and meat preparation with a pointed tip profile