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refinement
known as "kireha bokashi" in Japanese
this santoku develops a patina over time—a desirable characteristic for those who appreciate the unique aesthetic and natural protective layer of carbon steel knives
while the squared-off tip is perfect for scooping up and transferring chopped vegetables
He specializes in working with Shirogami #1 (White #1) high-carbon steel and maintains traditional knife-making methods passed down from his teacher
Tsunehisa nashiji SLD gyuto 240mm Nakagawa refinementThe Tsunehisa nashiji SLD gyuto 240mm is a handcrafted Japanese knife from the Tosa region. Made under the Tsunehisa brand by Takayuki Shibata, it's part of a series known for high performance and value. The blade's core is SLD steel (SKD11), a semi stainless material that balances edge retention and toughness. Its nashiji (pear skin) finish gives the knife a rustic, raw look. Suitable for both culinary beginners and professionals. This gyuto is
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