Hatsukokoro Ginga ATS34 Damascus Gyuto 210mm

Hatsukokoro Ginga ATS34 Damascus Gyuto 210mmThe Hatsukokoro Ginga ATS34 Damascus Gyuto 210mm is a stainless clad chef's knife forged by Yoshihiro Yauji that best fits professional chefs and enthusiasts seeking a nimble blade with artistic mirror polish detailing. This 210mm gyuto features an ATS34 stainless steel core manufactured by Hitachi Special Steel, hardened to 60 61 HRC within a sanmai stainless damascus clad construction. The double bevel profile measures 3. 2mm at the heel, tapering

225 mm 255 mm Weight  g  g Tip to Heel Length 213 mm 242 mm Blade Height at Heel 52 mm 53 mm Width of Spine Above Heel  mm  mm Width of Spine at Middle of Blade  mm  mm Width of Spine at about 1 cm from tip  mm  mm

The blade uses SG2 powdered stainless steel from Takefu Special Steel

Yet it is a stainless steel becasue of the added Chromium

one of the widest in the industry

The blade has a double bevel geometry and measures 2

* Exclusive K&S treatment with rounded spine and choil

this knife offers functional geometry for entry-level users transitioning to specialised Japanese cutlery without requiring reactive steel maintenance

not as tall as a regular Chinese chopper

but users say that soaking for a few minutes can further improve the sharpening quality

This Nigara Aogami Super Matt Migaki Tsuchime Petty 150mm with Black Chacate handle is a double-bevel utility knife best fit for professional chefs and enthusiasts performing precision peeling

The Kurosaki Senko Ei SG2 K-tip Sujihiki 240mm is a stainless clad slicer best fit for professional chefs and enthusiasts requiring long edge retention for protein carving

this knife pairs with a western-style anti-bacterial POM handle designed without a bolster