Exotic: Yoshikazu Ikeda Honyaki Mt. Fuji Hamon Sakimaru Takohiki 300mm Hand Sharpened Kasumi FinishThis Yoshikazu Ikeda Honyaki Sakimaru Takohiki is a 300mm single bevel sashimi knife forged from Blue 1 carbon steel, best fit for professionals requiring a traditional Kanto style slicer with a rounded tip. The blade features honyaki construction with a Mt. Fuji hamon and kasumi finish, hand sharpened to a single bevel geometry. As president of the Sakai Traditional Craftsmen Association, Ikeda is one of few masters capable of forging high carbon

The blade is thin behind the edge with spine thickness measuring 1

hardened to 63–66 HRC with 3% carbon and 20% chromium content

The stainless clad sanmai construction simplifies care

The 240mm gyuto profile suits general purpose kitchen tasks including mincing

This Satoshi Nakagawa 300mm K-tip Yanagiba in VG10 stainless steel is a single bevel sashimi knife best fit for professional chefs and enthusiasts requiring precise raw fish preparation

Items ship to AUSTRALIA ONLY

Very gentle on carbon knives

The K&S VG10 Tsuchime Sanmai Petty 150mm Western Handle is a double-bevel utility knife best fit for precision peeling

This Ko Deba measures 40mm in heel height and weighs 115g

reactive carbon core

Weighing 196g with a 31mm heel height

puncture tough tissues