Tetsujin Ginsan Ukiba K-tip Gyuto 210mm Ebony HandleThe Tetsujin Ginsan Ukiba K tip Gyuto 210mm by Myojin Riki is a double bevel chefs knife featuring Ginsan stainless steel and an ebony handle, best fit for users seeking precise tip control with stainless ease of care. This K tip profile pairs the general purpose body of a gyuto with an angled kiritsuke style point and flatter edge, optimising the blade for push cutting, long slicing strokes, and detailed scoring work. The 210mm size provides ample

black pakka wood handle

Consumers should pay attention to those non-authentic “Binchotan” produced outside of Japan with timber other than Ubame Oak using non-traditional techniques

while the flatter edge profile supports effective peeling when held in hand

Handle Design: K&S triple-metal-spacer ebony handle

This line is comprised of a 150mm Deba and 300mm Yanagiba

After the success of bringing in Nakagawa-san's popular wide-bevel Ginsan line

Binchotan is expensive

though the exposed carbon edge requires drying after use

Handle design is western handle with black pekka wood and two stainless pin

renowned for their superior whetstones

The octagonal teak handle with black buffalo horn ferrule pairs with a 61g total weight and 2

The stainless clad construction and powdered metallurgy suit users prioritising lasting performance and straightforward maintenance in a daily kitchen tool