and the cut surface is also beautifully finished

When rice is warm

■ Weight: about 173g(6

50mm (Blade)

the sharp edge of the katsura will cut into the wood

"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 210mm Petty and the cut surface is"SHIMOUSANOKUNI KOUGETSU" Gyuto (Chef's Knife) Shirogami No. 1, 210mm Three HONMAMON Stars (link) Made in Japan by "YOSHITO YAMAKAWA" Works great for cooking western food. This is particularly suitable for cutting beef. Some knife makers started to create knives for western cuisine when western cultures were introduced to Japan about 200 years ago. After the WWII, when the Japanese began to eat more meat, there was a greater need for these kinds of