MASAMOTO SHIRO-KO HONGASUMI USUBA sujihiki White steel #2 is the

White steel #2 is the most commonly used type of white steel

These stones absorb water to create a nice slurry of mud that makes the sharpening process easier and faster

Disponibilité : Couteau d'exception

With its 50/50 bevel

Le Honesuki est un couteau utilisé pour désosser la volaille

MASAMOTO SHIRO-KO HONGASUMI USUBA sujihiki White steel #2 is theLe Usuba est un couteau traditionnel Japonais utilise pour couper les legumes. Il possde une lame bizeaute et est donc trs tranchant. Utilis traditionnellement pour les Katsura muki o un long et continu ruban est ralis partir dun radis japonais daikon . The Usuba is a traditional Japanese knife used to cut vegetables. It has a single edged blade and is therefore extremely sharp. Traditionally used for katsura muki, in which one continuous thin sheet