Hatsukokoro x Myojin Shirasagi White 2 Deba 195mmThe Hatsukokoro x Myojin Shirasagi White 2 Deba 195mm is a single bevel Japanese fish knife best fit for professional chefs and students requiring a heavy blade for filleting fish and splitting bones. Produced by Myojin Riki in Tosa, this practical single bevel line features White 2 carbon steel with a kasumi finish and soft iron nimai cladding. The blade measures 195mm with a heel height of 58mm and spine thickness of 7. 6mm at the heel, tapering to

mm  Blade Height at Heel

The Hatsukokoro FAXR2 Damascus K-tip Gyuto 210mm is a double-bevel chef knife best fit for professional chefs and enthusiasts requiring precise tip work with powdered steel edge retention

This combination of powder steel performance and ergonomic handling serves users prioritising edge retention and comfort in a compact everyday knife

The san-mai stainless clad construction pairs a Takefu VG10 core with stainless cladding

The blade is noted as thin behind the edge yet slightly brittle

it has spine thicknesses of 2

portioning proteins

The Kurosaki Gekko VG XEOS Gyuto 270mm is a stainless-clad chef's knife best fit for professional chefs and enthusiasts requiring a long blade with high corrosion resistance

20cm: 800ml

The mirror polish finish provides a distinct aesthetic

Weighing 244g with a 47mm heel height

The refined Damascus pattern and thin geometry behind the edge reflect Kato’s third-generation forging techniques and masterful heat treatment of high-carbon steels