Nakagawa Ginsan Kasumi Finish Sujihiki 270mm EbonyThis Nakagawa Ginsan Sujihiki 270mm is a stainless steel slicer best fit for users requiring a long blade for protein carving and general slicing tasks. Forged by Satoshi Nakagawa in Sakai, this double bevel knife features a Ginsan Silver #3 core with stainless cladding and a Kasumi finish. The 270mm length provides balanced cutting reach for artful thin carving of proteins, terrines, and pats, while the slim profile reduces surface contact and

creating a distinct wave pattern at the Shinogi line

This Deba utilises Nimai stainless clad construction

Combining with my favourite exotic timber: Australian Ringed Gidgee

This double-bevel santoku features a 167mm edge length and san-mai construction with soft iron Damascus cladding under a kurouchi surface finish

Crafted by fourth-generation blacksmith Kunio Masutani in Takefu Knife Village

slender geometry facilitates clean cuts through seafood

While the price is low

An octagonal ebony handle provides a traditional wa-style grip that pairs with the single bevel geometry for controlled cutting

This 180mm blade features a san-mai construction with a carbon steel core clad in stainless Damascus

The Hatsukokoro Ryuhyo SG2 Damascus K-tip Gyuto 210mm is a double-bevel chef’s knife featuring SG2 powdered stainless steel and an octagonal ebony handle

featuring a fine grain structure that supports edge refinement

Measuring 152mm in edge length with a 30mm heel height