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The Naniwa Professional line is basically the overseas version of the Chosera line
The Tojiro MV Stainless Deba 180mm F-1055 is a single bevel Japanese fish knife best fit for first-timers and students requiring a stainless steel blade for butchering fish
VG10 stainless steel achieves 59-61 HRC hardness and offers stain resistance alongside edge retention suitable for intricate kitchen tasks
this 270mm yanagiba features Hitachi Yasugi White #3 carbon steel with a reactive soft iron clad nimai construction and kasumi finish
Crafted in Tosa by Naohito Myojin
Tetsujin Blue 2 Kasumi K-tip Sujihiki 240mm Ebony Handle Stainless Steel The Naniwa Professional line isThis Tetsujin Blue 2 Kasumi K tip Sujihiki 240mm by Myojin Riki is a double bevel carbon steel slicer best fit for enthusiasts and professional chefs requiring precise protein portioning. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this knife features Hitachi Blue 2 steel with a soft iron clad san mai construction and kasumi finish. The 240mm blade length provides balanced cutting agility for slicing terrines, pats, and large meat
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