"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 165mm Single-Edged High carbon makes it a

High carbon makes it a material with high hardness and excellent sharpness

■ Uses: Pruning pines

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"OTSUKU" Tennen Toishi (Japanese Natural Whetstone) Kyoto 40 Type 959g

"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 165mm Single-Edged High carbon makes it a"SHIMOUSANOKUNI KOUGETSU" Gyuto Knife (Japanese Chef's Knife) Shirogami No. 1, 165mm 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