"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No.1, 180mm Kiridashi By making the blade of

By making the blade of a traditional double-edged saw thicker and thinner in the middle and reducing the surface area that comes into contact with the wood

For Stainless Steel You can sharpen a kitchen knife easily and fast

Powder high-speed R2

4517267000408

23mm thickness approx

"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No.1, 180mm Kiridashi By making the blade of"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No. 1, 180mm Three HONMAMON Stars (link) Made in Japan by "YOSHITO YAMAKAWA" Works great for cooking western food. This is particularly suitable for cutting beef. Some knife makers started to create knives for western cuisine when western cultures were introduced to Japan about 200 years ago. After the WWII, when the Japanese began to eat more meat, there was a greater need for these kinds of