Shiro Kamo Seilan AS Kurouchi Gyuto 240mm

Shiro Kamo Seilan AS Kurouchi Gyuto 240mmThe Shiro Kamo Seilan AS Kurouchi Gyuto 240mm is a double bevel Japanese chef's knife featuring Aogami Super carbon steel, best fit for users seeking an Echizen forged blade with broad profile geometry. Forged by Shiro Kamo, a certified traditional craftsman and former chairman of the Takefu Knife Village, this 243mm edge length gyuto serves general purpose kitchen tasks including mincing, slicing, and chopping vegetables or meat. The kurouchi surface

The Sakai Takayuki INOX Stainless Gyuto 210mm with Western Handle is a double-bevel Japanese chef's knife best fit for users seeking a stainless steel general-purpose blade with moderate hardness

best fit for professional chefs and enthusiasts requiring precision peeling

Handle Design: K&S Teak wood Handle with options

The Myojin Riki Cobalt Special COSP Bunka 180mm is a stainless-clad general-purpose knife best fit for first-timers and professional chefs seeking a pointier Santoku profile with high edge retention

bridging Sakai blacksmithing traditions with international markets through lines such as Goh Umanosuke Yoshihiro

ensuring consistent quality across this collaborative Xinguo line release

resulting in a spine measuring 4

The cabbage salad shredder by Chiba can turn a half cabbage into finely sliced salad very quickly

The wide-bevel geometry measures 2

An octagonal ebony handle provides a traditional wa-style grip that pairs with the single bevel geometry for controlled cutting

pairing with the stainless-clad blade for balanced handling during general prep tasks

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