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free forging his blades from pre-welded “Rikizai” steel and grinding the edge by hand
Sakai Kikumori knives are highly sought after by professional chefs and knife enthusiasts worldwide for their precision and durability
Makoto Kurosaki is a talented knife sharpener who has recently created the brand STYLE-K to show case his skills
Gaku (sharpener) and Naoko (female appreciate)
This santoku is taken to a hardness of 53-54 HRC
Tsunehisa | VG10 Damascus | Sujihiki 240mm | Ebony Yosimitu Kajiya free forging his blades fromSujihiki meat slicer, is a double bevel knife used for slicing raw and cooked meats. The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food. This knife is made with san mai construction of VG10 core steel, sandwiched between 2 layers of softer damascus. VG10 is a stainless steels that make great kitchen knives. It is made by Takefu Steel and is a very tough, corrosion resistant cutlery steel. VG10 is
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