Takeshi Saji SRS13 Gyuto 240mm Western Blue Turquoise with Saya

Takeshi Saji SRS13 Gyuto 240mm Western Blue Turquoise with SayaThis Takeshi Saji SRS 13 Gyuto 240mm is a double bevel chef's knife best fit for enthusiasts and professional chefs seeking high edge retention in a stainless clad blade. Forged from SRS 13 powdered metallurgy steel hardened to 63 64 HRC, the san mai stainless clad construction features a tsuchime surface finish. The 240mm edge length suits general purpose kitchen tasks including mincing, slicing vegetables, and cutting meat, while the stainless

Kanehiro and Masagake

This composition supports extended edge retention but requires specific sharpening attention due to the steel's wear characteristics

SG2 steel measures HRC 62-64 and provides high wear resistance with excellent edge retention

The 240mm gyuto profile serves as a general-purpose tool suitable for mincing

The blade weighs 194g and features a mirror polished surface finish that requires maintenance to preserve its appearance

Cladded in soft stainless steel

The Muneishi Kumokage Blue2 Kurouchi Damascus Honesuki 150mm is a double-bevel boning knife best fit for enthusiasts and collectors seeking a reactive carbon steel poultry tool from Hatsukokoro

This Tetsujin Blue 2 Kasumi Sujihiki 240mm by Myojin Riki is a double-bevel slicer best fit for enthusiasts and professional chefs requiring precise protein carving

Overall length: 374 mm

This 180mm blade features san-mai stainless damascus clad construction with an etched surface finish and measures 278mm in total length

the slim profile reduces surface contact and friction when cutting soft proteins or portioning large pieces of meat

120 mm Weight 65 g Total Length 249 mm Tip to Heel Length 120 mm Blade Height at Heel 28