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Started by Minosuke Matsuzawa in 1872
490 mm Tip to Heel Length
and the Creax line is their top of the range sharpening stones for both tools and kitchen knives
This 270 mm profile features a slim blade geometry that reduces surface contact with soft protein to minimise friction during forward cutting motions
Sakai Takayuki GinRyu (銀龍) - Swedish Steel Honyaki Kritsuke Yanagiba with exotic Corian Handle
Tetsujin Blue 2 Kasumi Gyuto 210mm Ebony Handle 70 mm Started by Minosuke Matsuzawa inThe Tetsujin Blue 2 Kasumi Gyuto 210mm by Myojin Riki is a double bevel chef's knife best fit for enthusiasts and professional chefs seeking Hitachi Blue 2 carbon steel performance in a kasumi finish. Forged by Toru Tamura and sharpened by Naohito Myojin in Tosa, this blade features san mai soft iron clad construction that requires immediate drying and light oiling after use to prevent oxidation. The reactive carbon steel core offers high edge
US$ 142.00
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US$ 1350.00
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