Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji K-tip Gyuto 210mmThis Yoshimi Kato 210mm K tip Gyuto features an Aogami Super carbon steel core with soft iron Damascus cladding and suits professional chefs or enthusiasts seeking a double bevel chef knife optimised for precise push cutting. The K tip profile pairs a standard gyuto body with an angled kiritsuke style point and flatter edge, facilitating deliberate tip led work such as scoring and detailing alongside general slicing tasks. As a reactive san mai blade

Hardness(HRC): 60-61

So here I present you the K&S Tanaka R2 WA line featuring:

Kenji Togashi (Dento-Kogeshi)

75 g Total Length

This gyuto has a spine thickness of 2

The Beston 500 grit waterstone by Imanishi is a all time favouriate rough stone loved by many members at KKF (kitchenknifeforums

This san-mai construction measures 240mm in edge length with a 50mm heel height and weighs between 171g and 241g depending on the specific unit

Leave to cool overnight

The nitriding process makes the cookware highly resistant to rust and extremely durable

6mm tapering to 0

270 mm 300 mm 330 mm Weight 213 g 255 g 283 g Total Length 422 mm 452 mm 482 mm Tip to Heel Length 260 mm 290 mm 321 mm Blade Height at Heel 34

and chopping vegetables