Hatsukokoro x Myojin Shirasagi Ginsan Kamagata Usuba 210mmThe Hatsukokoro x Myojin Shirasagi Ginsan Kamagata Usuba 210mm is a single bevel vegetable knife best fit for professional chefs and enthusiasts requiring stainless steel construction for katsuramuki and decorative cutting. Sharpened by Naohito Myojin at Myojin Riki Seisakusho in Tosa, this blade features a kasumi finish and nimai stainless clad construction using Hitachi Ginsan Silver #3 steel. The Kamagata profile distinguishes itself with a curved

hardened to 62-64 HRC for edge retention and wear resistance within a san-mai stainless clad construction that is easy to maintain

nimble blade

The blade uses san-mai stainless damascus construction with a migaki surface finish and measures 238mm in edge length

Unlike the regular synthetic plastic boards which is too hard for your sharp Japanese knives

The stainless cladding ensures the blade remains reactive-free during use

it represent a much better value than the new PRO

128 g  Total Length

with just the right amount of weight for a well-balanced knife

requiring standard care for the exposed carbon steel edge despite the protective stainless cladding

The knife weighs 221g and has a 50mm heel height with a 175mm edge length

Blue 1 steel achieves 61-64 HRC and requires regular wiping and drying after use as the reactive carbon core develops a patina over time

The 185mm blade measures 47mm at the heel height