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Edge Length: 240mm / 9
0ozEdge Length: 270mm / 10
Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal
The usuba is an ideal knife for fine dicing and julienne and brunoise slicing
Japanese Sharpening Stone / Whetstone (Toishi) - Grit #4000
Sakai Takayuki Inox Pro Sujihiki 270mm Edge Length: 240mm / 9SUJIHIKI The sujihiki is a Japanese style slicing knife with a thinner, sharper edge than Western versions. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and pats. It can also be used instead of a yanagi to slice raw fish. BLADE & HANDLE Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non Japanese cooks. This series offers the sharpness of
