Teruyasu Fujiwara Denka Sujihiki 240mm Aogami Super Kurouchi

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offering edge retention while remaining less demanding than traditional carbon steels

Produced in Aomori by eighth-generation mastersmith Go Yoshizawa

This Sukenari ZDP-189 Damascus Gyuto 240mm is a double-bevel chef's knife best fit for collectors and enthusiasts seeking high-hardness powdered steel performance

this petty knife combines artistic surface finishing with functional specifications for general purpose kitchen tasks

This Yoshimi Kato VG10 Etched Damascus K-tip Gyuto 210mm is a double-bevel chef knife best fit for enthusiasts and professional chefs seeking precise tip-led cutting with stainless steel construction

which features a nashiji surface finish and is thin behind the edge

Specifications include a 237mm edge length

Hitachi SLD steel measures 62-64 HRC and contains 12% chromium

This high-carbon composition provides edge retention through hard carbide molecules formed by added tungsten and chromium

this knife combines a reactive carbon steel edge with stainless exterior layers

0 mm Width of Spine at Middle of Blade  1