Profile of the Japanese kitchen knife blades - Syosaku-Japan

If you laugh at a question, "do you have a knife for lefties?", you're invited to read this article. You'll learn special knives to prepare sushi and sashimi. You'll learn why lefties need different knives than right-handed people.If you’re interested in kitchen knives, let’s study their structures. I’ll explain their profile in this article.1. Structure of []

Syosaku Japanese Chef Knife Hammered Damascus VG-10 46 Layer Octagonal Magnolia Wood Handle, Gyuto 9.5-Inch (240mm)

Syosaku Japanese Sushi Vegetable Chef Knife Shiroko(White Stees) No.2 D-Shape Maglolia Wood Handle, Edo Usuba 6.5-Inch (165mm)

High carbon content (1%) combined with special production techniques give exceptional hardness (HRC 60-62) to the core. The hardness allows the thinner blade edge, resulting in razor sharpness. High chromium content (14%) and other alloy components make it stainless. The hard VG-1 Gold is clad in softer stainless steel. This gives the blade an added toughness and durability. Handcrafted in Sakai Japan, where the master craftsmanship has been handed down generation to generation for centuries.

Syosaku Japanese Petty Knife VG-1 Gold Stainless Steel Mahogany Handle, 5.3-Inch (135mm)

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Syosaku Japanese Sushi Sashimi Chef Knife Kigami(Yellow Steel)-No.2 D-Shape Magnolia Wood Handle, Yanagiba 10.5-Inch (270mm)

Syosaku Japanese Chef Knife Hammered Damascus VG-10 16 Layer Mahogany Handle, Gyuto 8.3-Inch (210mm)

Syosaku Japanese Multi Purpose Chef Knife VG-1 Gold Stainless Steel Mahogany Handle, Santoku 6.5-inch (165mm): Home & Kitchen

Profile of the Japanese kitchen knife blades - Syosaku-Japan

Syosaku Japanese Chef Knife Hammered Damascus VG-10 46 Layer D-Shape Magnolia Wood Handle, Gyuto 8.3-Inch (210mm)

Profile of the Japanese kitchen knife blades - Syosaku-Japan

Profile of the Japanese kitchen knife blades - Syosaku-Japan

Syosaku Japanese Chef Knife Premium Molybdenum Stainless Steel, Gyuto 8.3-Inch (210mm)