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thin bladded knife designed for vegetable cutting
The Gyuto is a Japanese version of a western Chef’s Knife
Made from carbon steel these knives are thin sharp and sturdy with an asymmetrical bevel
Yosimitu Kajiya knives are thin
It was designed as a stainless steel that has similar sharpening and edge retention to Japanese carbon steels but is also corrosion resistant
Imanishi #6000 Polishing Stone Masutani thin bladded knife designed forIminashi 6000 polishing stone, made in Kyoto Japan. Very fast cutting, slow wearing and constant scratch pattern. This is a splash and go stone and should not be soaked.
US$ 159.00
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