"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 270mm OJIKA King 6000 Grit Whetstone S-1

King 6000 Grit Whetstone S-1

Blade length 240mm Blade width 50mm (base) Blade thickness 3

Blade Length：about 210mm

Processed for preventing Black Stains (Blackening)

"KIYOKANE" Petty Kurouchi (Utility Knife) Aogami Super Steel

"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 270mm OJIKA King 6000 Grit Whetstone S-1"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No. 1, 270mm 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