Nigara Anmon SG2 Raindrop Damascus Gyuto 240mm

Nigara Anmon SG2 Raindrop Damascus Gyuto 240mmThe Nigara Anmon SG2 Raindrop Damascus Gyuto 240mm is a stainless clad chef's knife best fit for professional chefs and collectors seeking high edge retention with distinctive Tsugaru forging aesthetics. This double bevel gyuto features an SG2 powdered steel core hardened to 62 64 HRC, clad in 25 layers of forged stainless damascus per side with etched ripple markings unique to the Anmon line. The blade measures 227mm in edge length with a 49mm heel

since I was just blown away but how smooth it is when I first tried the sample

which typically sharpens to a 15-18 degree angle

Wider size of nail file to file your nails easier

This construction pairs the sharpness characteristics of high-carbon steel with the practical benefits of stainless cladding in a compact 180mm format from one of Echizen's oldest workshops established in 1873

usually done by stock removal)

This does not replace sharpening which you should still do every couple of weeks (restaurant) or every couple of months (home)

Traditionally most Ohira Awasedo stones are quite dark

Aogami Super steel achieves 62-65 HRC hardness through high carbon and tungsten content with added vanadium for toughness

The Hatsukokoro Hayabusa Aogami Super K-tip Nakiri 180mm is a stainless-clad Japanese vegetable knife best fit for first-timers and students seeking high-performance carbon steel with a laser grind

Yoshimi Kato SG2 Etched Black Santoku 175mm with western handle

35mm in heel height

- NOT recommended for Dishwasher