Tetsujin Blue 2 Kasumi K-tip Sujihiki 240mm Ebony Handle Stainless Steel Crafted in Tosa by Naohito

Crafted in Tosa by Naohito Myojin

The Naniwa Professional line is basically the overseas version of the Chosera line

and mincing tasks in home kitchens where a compact everyday knife is required

The Yoshimi Kato SG2 Minamo Gyuto 210mm is a double-bevel Japanese chef's knife best fit for users seeking a general-purpose blade with high wear resistance and an octagonal ebony handle

Tetsujin Blue 2 Kasumi K-tip Sujihiki 240mm Ebony Handle Stainless Steel Crafted in Tosa by NaohitoThis Tetsujin Blue 2 Kasumi K tip Sujihiki 240mm by Myojin Riki is a double bevel carbon steel slicer best fit for enthusiasts and professional chefs requiring precise protein portioning. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this knife features Hitachi Blue 2 steel with a soft iron clad san mai construction and kasumi finish. The 240mm blade length provides balanced cutting agility for slicing terrines, pats, and large meat