Tetsujin Ginsan Kasumi K-tip Gyuto 240mm Ebony Handle brush this reactive blade requires drying

this reactive blade requires drying after use and light oiling to prevent oxidation

This line while priced very cheap

This design allows users to prepare sashimi and cut vegetables or garnishes with one instrument

This combination provides a sturdy grip for precise handling during culinary tasks

Designed for general purpose kitchen tasks including mincing

Tetsujin Ginsan Kasumi K-tip Gyuto 240mm Ebony Handle brush this reactive blade requires dryingThe Tetsujin Ginsan Kasumi K tip Gyuto 240mm by Myojin Riki is a double bevel chef's knife featuring Ginsan stainless steel and an octagonal ebony handle, best fit for professional chefs and students seeking precise tip led cutting. This K tip profile pairs the general purpose body of a gyuto with an angled kiritsuke style point and flatter edge geometry. The sharply defined tip suits scoring, detailing, and picking tasks, while the flatter section