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M1102: 300 mm/11
It features a Western-style wooden handle designed for stable grip and comfortable long-term use in professional kitchens
Its compact blade provides excellent control and maneuverability
Brieto M10 PRO/Molybdenum Vanadium Steel Gyuto with Indentations
15004: 150 mm/5
Yoshihiro AO-NAMIUCHI Sakimaru Takohiki – Yasuki Blue Steel #1 (Aogami #1) Hongasumi Finish Japanese Sashimi Knife with Saya 165 mm M1102: 300 mm/11This Yoshihiro AO NAMIUCHI Sakimaru Takohiki is crafted from Yasuki Blue Steel #1 (Aogami #1), a premium high carbon Japanese steel known for its exceptional hardness, superior edge retention, and professional grade cutting performance. It is positioned above Aogami #2 in hardness and wear resistance, offering maximum sharpness potential for skilled users. Blue Steel #1 (Aogami #1) requires more advanced sharpening skills compared to Aogami #2, but
