Master Shiro Kamo made a Japanese chef's knife by hand. The blade is 210 mm long. Rengas handle with ferrule made of oak. Damascus SG2 steel is used to make the chef knife Shiro Kamo's blade. The SG2 powdered steel is a high alloy stainless steel with a high carbon content. It is not permitted to use a dishwasher to clean this Japanese chef knife. Mr. Shiro Kamo's knife has a narrow, extremely durable blade. Bones, meat with bones, coconuts and other nuts, and other hard items cannot be sliced with Japanese kitchen knives. Born in 1958, Shiro Kamo received the renowned Japanese title of "Dento-Kogei-shi" (Master of Traditional Craft) at the age of 45 in recognition of his expertise. He currently serves as the Takefu Knife Village Association's president.
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Yoshimi Kato's gyuto is a polished blade with a hammered finish, designed for use in Japanese chef knives. It is a 21-cm blade constructed of SG2. SGPS is another name for Powder Metallurgy (PM) SG2 steel. The company, a renowned Japanese steel producer, is responsible for its production. The SG2 stainless steel has a high alloy percentage and a high carbon content. Rosewood is the handle. Yoshimi Kato advised hand washing gyuto knives in warm water and drying them with a towel. Steer clear of hard sweets, bones, frozen meals, nuts, and anything else but fruits, vegetables, and proteins.
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Mr. Takeshi Saji's handmade Japanese gyuto chef knife. SG2 cable and a damascus steel blade. 21 cm is the length of the blade. Handle: wood and iron. Steer clear of hard sweets, bones, frozen meals, nuts, and anything else but fruits, vegetables, and proteins. The chairman of Saji Blacksmith (Japan) is Takeshi Saji. Member of Japan Custom Knife Makers and Japan Knife Guild. In 1992, the Japanese "Ministry of International Trade & Industry" granted him official certification as Dentoukougeishi, a "Traditional Master Craftsman."
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Gyuto Japanese kitchen knife Yu Kurosaki Senko with 270 mm blade. Handmade by Mr. Yu Kurosaki. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.
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Santoku knife, Yu Kurosaki Senko ZSE-165SA, 165 mm blade. The blade in this Yu Kurosaki series is tsuchime-finished S/S Clad SG2 powdered steel. The distinctive hammered Senkou texture on the blade surface is reminiscent of Japanese fireworks. An really fine oak octagon handle. crafted by hand by Yu Kurosaki.
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The Sukenari S-628 is a kiritsuke knife with a 24 centimeter blade. SG2 steel is used to make the blade. The handle of this knife is rosewood with a bolster made of buffalo horn. It is not permitted to wash this Sukenari Japanese knife in the dishwasher. Japanese kitchen knives feature thin blades that are extremely durable. Cutting bones and meat with bones, coconuts and other nuts, and other hard goods using Japanese knives is prohibited.
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Yu Kurosaki ZSE-165NA Senko Nakiri knife, blade length 165 mm. The blade in this Yu Kurosaki series is tsuchime-finished S/S Clad SG2 powdered steel. The distinctive hammered Senkou texture on the blade surface is reminiscent of Japanese fireworks. An really fine oak octagon handle. crafted by hand by Yu Kurosaki. Yu Kurosaki is employed in Takefu Knife Village, having trained under Hiroshi Kato.
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Mr. Takeshi Saji's handcrafted Japanese santoku cooking knife. SG2 cable and a damascus steel blade. 18 cm is the length of the blade. Rosewood grip. Polywood ferrule with layers. Steer clear of hard sweets, bones, frozen meals, nuts, and anything else but fruits, vegetables, and proteins. The chairman of Saji Blacksmith (Japan) is Takeshi Saji. Member of Japan Custom Knife Makers and Japan Knife Guild. In 1992, the Japanese "Ministry of International Trade & Industry" granted him official certification as Dentoukougeishi, a "Traditional Master Craftsman."
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This exquisitely carved Sukenari santoku S-620 has a flawless mirror Damascus finish. The R2/SG2 powder steel, heat-treated to 63–64 HRC, has exceptional edge retention and back-the-edge thinness. This classic Japanese octagonal handle is constructed from rosewood and features a buffalo horn ferrule on the W-shinogi. Please notice that the color of the ferrules may vary from the image and are light and black in nature. Dishwasher use is not permitted for this santoku knife. Japanese kitchen knives feature thin blades that are extremely durable. After use, carefully store after washing and drying with a gentle sponge. Steer clear of chopping into frozen meals, hard fruit pits, or bones.
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