Don't forget these...
Yes. Is the answer to the question you're about to ask. No, is your follow up answer. This is not the maker of the famous River Jump, that is Tsukasa Hinoura. This is his son Mutsumi. Fourth generation knifesmith Mustumi-san, specializes more in your classic kurouchi finish, tsuchime patterned, Sanjo style, thicker spined kitchen knives.
Shirogami #2 (white steel no.2) is often respected as being one of the sharpest carbon steels for kitchen knives, and one that is easily sharpened as well which is equally important. Given the generations of skills behind Mutsumi-san, this collection features one of Japan's' finest carbon grained steels, White #1.
Ah we have finally arrived at the conundrum with no end, the 240mm gyuto. Those who love a 240mm gyuto will without fail and without any subtlety express their obsession with this particular length of gyuto. With 30mm extra than the typical 210mm gyuto, a 240mm gyuto is a great knife for those with bigger hands, larger kitchens, bigger tasks, larger... you get the point! A gyuto is already a versatile knife style, at 240mm, you gain even more versatility. And don't you dare tell someone who loves 240mm gyutos that it's too large to slice garlic, because they'll prove you wrong.
Blacksmith: Mutsumi Hinoura
Construction: San Mai with Stainless Steel Cladding
Core Steel: White #2
Blade Length: 240mm