Yanagiba Japanese kitchen knife Tojiro MV 2Layered FD-1110 21cm especially Aji (Japanese horse mackerel)

especially Aji (Japanese horse mackerel)

325 Coarse Grit

This procedure keeps the blade's flexibility and strength while enabling the VG-10 steel's thin center layer to be very hard and sharp

This particular nakiri is the ideal illustration of their philosophy

Yanagiba Japanese kitchen knife Tojiro MV 2Layered FD-1110 21cm especially Aji (Japanese horse mackerel)21 cm Tojiro Yanagi Sashimi knife. Molded blade and resin handle. Bacteria cannot spread since there is no gap between the handle and blade. Your job and the HACCP system will be supported by the elastomeric handle's comfortable grip and the razor sharp 2 layer molybdenum vanadium blade. Traditional octagonal handles, in use since antiquity, were utilised by Tojiro. The tactile and controllability sensations are still present. The Tojiro Yanagi