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The Yukihira pot is a fundamental Japanese cooking appliance
An octagonal stabilised birch burl handle provides a distinct grain texture and durable grip for in-hand peeling or board work
The formation of burr is the indicator that a knife is now ready to move on to the next stone
Tetsujin Blue 2 Kasumi Sujihiki 210mm Sharpening Stand same unbeatable priceThe Tetsujin Blue 2 Kasumi Sujihiki 210mm is a double bevel slicer forged by Toru Tamura and sharpened by Naohito Myojin, best fit for enthusiasts and professional chefs requiring precise protein carving. This 213mm edge length knife features Hitachi Blue 2 carbon steel at 61 63 HRC within a san mai soft iron clad construction with a kasumi finish. As the blade is not stainless clad, the reactive carbon core requires immediate drying and light oiling
