Mazaki Blue 1 Mizu-Honyaki Gyuto 240mm w/ Burl Handle Wenge SayaThis Mazaki Blue 1 Mizu Honyaki Gyuto 240mm is a double bevel Japanese chef's knife best fit for users seeking high carbon steel performance in a general purpose profile. Made by Mazaki using Hitachi Blue 1 steel, this mizu honyaki construction features a reactive carbon blade that requires wiping and drying after use to prevent rust and develop a protective patina. The 240mm edge length suits mincing, slicing vegetables, cutting meat, and disjointing

providing wear resistance and edge retention in a stainless san-mai construction with migaki finish

this gyuto features a double bevel profile designed for mincing

offering a balance of abrasion resistance and corrosion resistance through refined carbides and elevated chromium content

the san-mai stainless clad blade balances edge retention with ease of sharpening while resisting corrosion

240 mm 270 mm Weight 211

8mm near the tip

The original turning slicer: Chiba Kogyosyo's Tsumakiri

this double-bevel blade features a VG10 core with stainless Damascus cladding and a hammered Tsuchime surface finish

pairing traditional geometry with the modern performance characteristics of powdered metallurgy steel for precise sashimi preparation

This Satoshi Nakagawa VG10 Sakimaru Takobiki 270mm is a single-bevel sashimi knife best fit for professional chefs and enthusiasts requiring a stainless steel slicer with a rounded Kanto-style tip

This K-tip gyuto suits chefs who value defined tip precision alongside general-purpose utility in a stainless steel format that balances edge retention with ease of sharpening

the Tokujou line represents an intermediate level WA honcho with improved fit and finish