Sakai Takayuki VG10 Damascus Kengata (K-tip) Sujihiki 270mmThis Sakai Takayuki 270mm Kengata Sujihiki features a VG10 stainless steel core and best fits first timers or students seeking a dedicated slicer for proteins. The double bevel blade measures 270mm and utilises san mai stainless Damascus construction with a Tsuchime surface finish. As a Sujihiki profile, this knife is designed for thin carving of proteins and slicing terrines, where the slim blade reduces surface contact and friction during long

This nimai soft iron clad blade has a kasumi surface finish and measures 3

Hatsukokoro brand

3 mm  Width of Spine at Middle of Blade

400 grit is the coarse grit stone

As a reactive carbon steel knife without stainless cladding

The brith of K&S custom handles

As a powdered metallurgy steel

The blade features san-mai stainless clad construction with a nashiji surface finish and tapers from 3

the Masamoto KS 3124 white 2 gyuto one of those knives that one should definitely give it a try

its back has a nail file

combining inherited Tsugaru sword smithing traditions with modern metalworking technology in Aomori

this is a very useful tool for those who deal with Japanese WA handles a lot