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offering substantial mass for processing whole fish and poultry with smaller bones
slightly curved spine
allowing it to sharpen easily while resisting corrosion better than high-carbon alternatives
making it suitable for carving meats or portioning terrines
This nimai soft iron clad blade has a kasumi surface finish and measures 3
Myojin Shirasagi Blue 2 Kurouchi Single-Bevel K-Tip Gyuto 210mm/ 240mm Length:240mm offering substantial mass for processingBlue 2 Sigle Bevel K Tip Gyuto with Kurochi Finish and Teak wood handle, by Myojin Riki. ================ The Hatsukokoro by Myojin signle bevel is a line of "practical single bevel" knives produced by Myojin Riki Seisakusho and comisioned by Hatsukokoro. If you are not familiar with Myojin is a father and son knife workshop based in Tosa prefecture, in the island of Shikoku. Father Tateo, is specialised in single bevel knife sharpening, whereas son
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