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the sharper angled tip is very handy for fine knife work
Made by Iminashi
Iminashi 400 whetstone
but can still form a patina over time and react with acidic vegetables and fruit
The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food
Takamura | Santoku 170 | Chromax Yosimitu Kajiya the sharper angled tip isTakamura Cutlery was founded after the end of the war with the belief in "good materials, good forging and heat treatment, and good sharpening." Takamura Hamono knives are made without relying on machines, with craftsmen checking every step visually and carefully crafting each and every knife. They put their heart and soul into even the parts that customers cannot see, and their perfection is highly praised by professional chefs and they are widely
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