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These knives are made with a Shirogami carbon steel and each is sharpened by hand
the Ko-Bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that
We recommend pairing this stone with a leather strop with which to finish your sharpening process
the bunka is a perfect all rounder to add to your collection or pick as a first Japanese chef knife
as well as looking stunning on your knife rack
Tsunehisa AUS10 Tsuchime Gyuto 180mm silky These knives are made withA great combination of thin grind, durable and easy to care for steel with wonderful looks thanks to the polished hammer finish this well balanced gyuto is a great everyday knife for any kitchen.
