I have got Masashi Kobo SLD steel;
150mm wa petty knives [Sold Out]
180mm santoku [Sold Out]
210mm wa gyuto [Sold Out]
240mm wa gyuto [Sold Out]
270mm wa gyuto; Please check!
We have more Masashi Kobo Knife! Please check from the links below!
MASASHI KOBO Wa Gyuto 270mm White 2 Steel cladding blade Japanese Chef Knife With Charred O-Shaped Chestnet handle with Custom Japanese Magnolia Saya
The wisteria wrapped handle one is Iwasaki 58mm Tamahagane kamisori (single bevel).
The other one without the wrapping is Takami double bevel kamisori.
Takami double bevel one looks single bevel, but it seems it has deeper hollow ground especially on the flat concave side, Ura side.
To have left hand and right hand of Kiridashi are ideal way of curving wood, because when the bevel side is attached on the wood block, the blade moves away from the wood surface. I meant what the blade bites smaller amount of wood surface, and slip away. It is great for when we need to remove tiny amount of the surface of the wood that is something like clean up little bit. That is happens to the single bevel edge blade.
In the other hand, when we attach the flat concave side on the surface of the wood, it bits the wood, and the edge is going to deeper side. It is great for when we need to remove lots of meat of the wood. Therefore, if we have the left and right hand kiridashi, we are able to use them more occasions.
Mr. Takagi is very skillful blacksmith in Nigata, Japan.
It comes with an octagonal custom burl maple with special resin handle