This Hatsukokoro line is by Yoshihiro Yauji and carries a Tsuchime hammer texture across a full kitchen: Santoku, Gyuto in two sizes, Nakiri and a Petty, all with a K&S teak wood handle.

Inside is a Ginsan stainless core with stainless Damascus cladding, hardened to 60 to 62 HRC. Because the blade is stainless, care stays simple: wash it, dry it, and put it away rather than leaving it wet.

The gyuto runs from 210 to 240 mm at 190 and 240 g, the santoku is a compact everyday blade at 172 g, and the nakiri brings a 52 mm tall blade to leafy greens. These are unfussy knives for daily vegetable and meat work, and optional handle upgrades are available if you want to dress one up.