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Special Lecture You can learn the knowledge of cooking hygiene and the system of how to acquire instruction through videos
and at its core is one of the best steels used in kitchen knife production due to its superior edge retention
Sei-B2-SA180
they have produced an outstanding range of sharpening stones and continue to produce them today
as the tips of regular bamboo chopsticks discolor and get greasy after repeated use in hot oil
Kikuzuki White Steel No.2 Nashiji Yanagiba 300mm Magnolia Handle Sakimaru Yanagiba Special Lecture You can learnKikuzuki Kikuzuki series is a series presented by Kikumori Sakai based on the concept of "Brilliant Beauty". The Kikuzuki series is designed to give you a sense of the beauty and charm of Japanese kitchen knives. Specifications: Knife Type: Yanagiba Steel Type: White Steel No. 2 (Carbon Steel, Rust Prone) Blade Hardness: HRC 60 61 Blade Type: Single edged blade Blade Length: 300mm (11. 8") Blade Height: 35. 5mm (1. 4") Blade Thickness: 4mm (0. 2")
