Gyuto Japanese kitchen knife Sakai Takayuki Kokushin VG10 Damascus 7953 21cm They are ground on both

They are ground on both sides and are made of Damascus steel

crafted to stringent specifications and grit levels not attained by other whetstones

this multipurpose knife with a 15 cm blade will take over

A 165 mm bladed Tojiro Ouran Nakiri knife

Gyuto Japanese kitchen knife Sakai Takayuki Kokushin VG10 Damascus 7953 21cm They are ground on bothWith a 21 cm blade, the Sakai Takayuki Kokushin VG10 Damascus Japanese chef's knife is a multipurpose gyuto knife that may be used for slicing meat, fish, vegetables, and herbs, among other kitchen activities. With a finer blade that ensures a cleaner and more accurate cut, the gyuto is regarded as the Japanese counterpart of the European chef's knife. The blade is made of VG10 steel, which is one of the most often used materials in Japanese knives