Myojin Riki Cobalt Special Steel Gyuto 210mm Ebony HandleThe Myojin Riki Cobalt Special Gyuto 210mm is a stainless clad chef's knife best fit for first timers and professional chefs seeking high edge retention in an easy care format. Crafted in Tosa by Naohito Myojin, this double bevel blade features COSP steel from Takefu Special Steel with a hardness of HRC 60 61. The san mai stainless clad construction provides corrosion resistance while maintaining the thin geometry behind the edge that characterises

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The Hatsukokoro Hayabusa SG2 Gyuto 240mm is a stainless clad chef's knife featuring SG2 powdered steel and a Western handle

163 mm  Blade Height at Heel

allowing it to sharpen easily while resisting corrosion better than high-carbon alternatives

though the high hardness requires careful sharpening technique and avoidance of lateral stress to prevent chipping

Strictly speaking I can’t really call it small

In recent years

it represent a much better value than the new PRO

This KS Series knife features a 270mm blade forged from Hitachi Shirogami #2 monosteel with a Migaki surface finish

310mm x 230mm

a White 3 Honyaki is similar to White 2 Kasumi

a group of kitchen and outdoor sharpies on a chat group started the idea of designing their own sinkbridge because they are not satisfied with all the available product on the market at the time