Fukakuryu Kai 175mm Kiritsuke Wa-Santoku 130mm Because the Tawashi is hard

Because the Tawashi is hard

This knife works out to be a very nice utility knife and can be used for slicing many things (though it should be kept away from very hard foods and meats with bone)

This stone is rather fast cutting

This book by prolific chef and author Toshio Endo goes into vast detail about the types of different Japanese earthenware

Heel to Tip Length: 204mm

Fukakuryu Kai 175mm Kiritsuke Wa-Santoku 130mm Because the Tawashi is hardProduct Description Detailed Specs Measurements The Fukakuryu series features an ATS 314 core, clad in stainless Damascus steel. A long time ago, when I was still cooking professionally, I used knives from Ryusen. Ryusen used to be one of the most popular OEM makers in Japan, as they had an excellent reputation for the knives they produced. More recently, they have stopped all OEM work to focus on their own brand. With this shift in philosophy, they