Tsunehisa AUS10 Damascus Steak Knife BlueThe Tsunehisa AUS10 Damascus Steak Knife Blue is a double bevel dining blade with an 85mm edge, best fit for first timers and students seeking a maintainable non serrated table knife. Finished by Takayuki Shibata in Fukuyama, this steak knife features a professional curved profile that facilitates smooth carving motions and allows for precise sharpening on the AUS 10 stainless steel core. The blade measures 16mm at the heel with spine thicknesses of

This carbon core requires drying after use to prevent oxidation despite the stainless cladding

and detailed scoring work

Satoshi Nakagawa forged this knife in Sakai using Hitachi Blue 1 steel hardened to 61-64 HRC

The Hatsukokoro Ginso Ginsan K-tip Gyuto 240mm is a double-bevel chef's knife featuring Hitachi Ginsan Silver #3 steel and an octagonal Black Chacate handle

Myojin Blu2 2 Kurochi K -tip Deba 165mm with wenge wood handle

This Hayabusa line knife carries the polished choil characteristics of the series and suits users prioritising acute blade geometry in a stainless package

The ergonomic design ensures a comfortable grip

The Hatsukokoro Aosagi Blue 2 Kurouchi Santoku 180mm with Black Chacate handle is a Sakai-made carbon steel knife best fit for professional chefs

best fit for enthusiasts seeking a collectible blade with specific artistic finishes

This reactive carbon steel is not stainless clad but features Nimai soft iron cladding

The sharply defined tip excels at scoring

The stainless clad build simplifies maintenance for high-volume use while retaining traditional single bevel geometry