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The Hatsukokoro VG-5 Hayabusa Gyuto 240mm is a stainless clad Japanese chef's knife best fit for first-timers and students seeking an accessible entry point into Japanese cutlery
landscapes
This is the goat hair version
The stainless clad san-mai build simplifies care
and professional chefs requiring a stainless steel blade for slicing raw fish
Nakagawa White Steel Honyaki K-tip Yanagiba 270mm Mirror Polish Seisuke Hamono The Hatsukokoro VG-5 Hayabusa GyutoThe Nakagawa White Steel (White 3) Honyaki is a more practical line of Honyaki knives. While we all LOVE everything to be as exotic as possbile: steel has to be White 1 or Blue 1, and has to be mizu honykai. Fact is, not only it is very difficult to forge and sharpen (hence expensive), it is also quite a bit more delicate compared to the White 3 Abura (oil) Honyaki. For Honyaki, it is naturally harder than the usual Kasumi counterpart. For example a
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US$ 17.88
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