Sakai Takayuki TUS Gyuto 300mmThe Sakai Takayuki TUS Gyuto 300mm is a stainless steel chef's knife best fit for first timers and students requiring an entry level Japanese blade. Produced by Aoki Hamono in Sakai, this monosteel knife features Inox steel hardened to 57 59 HRC with a Migaki surface finish. The 300mm edge length suits general purpose tasks including mincing, slicing vegetables, and disjointing large cuts of meat. This double bevel profile measures 58mm at the heel

the blade lacks stainless cladding and demands consistent maintenance to prevent corrosion

Material: Steel

This Sukenari ZDP-189 Damascus Sujihiki 240mm is a double-bevel Japanese slicer best fit for users carving proteins and portioning large cuts who prioritise extreme edge retention

providing enhanced rust resistance while retaining the sharpening characteristics and edge retention associated with high-carbon steel

The blade has a 32mm heel height

This wide bevel construction is thin behind the edge and pairs with an octagonal ebony handle that offers a tapered geometric grip

0mm at the tip to support fine slicing work

functioning as a smaller Japanese utility knife for general purpose prep work

This high-carbon steel blade offers superior sharpness and edge retention

The Masamoto Sohonten Hongasumi White 2 Sujihiki 270mm is a double-bevel carbon steel slicer best fit for professional chefs and collectors requiring a dedicated tool for portioning proteins

Knives made by him are featured with a wavier cladding line between the hagane and jigane

this double bevel blade features an SG2 powdered stainless steel core with a hardness of HRC 62 to 64