"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No.1, 180mm Kiridashi For Stainless Steel You can

For Stainless Steel You can sharpen a kitchen knife easily and fast

does not easily discolor

It has no tooth sets

Powder high-speed R2

from daily use to ikebana shears and flower arrangement classes

"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No.1, 180mm Kiridashi For Stainless Steel You can"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No. 1, 180mm 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