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thin bladded knife designed for vegetable cutting
The Maboroshi line of knives is made from Shirogami 1 clad in stainless steel and hardened to 64 HRC
Ginsan is a high carbon
This knife is made with san-mai construction of 440C core steel
Yanagiba 柳刃 Meaning “Willow Leaf” the Yanagiba is a single bevel knife used for slicing fish into sashimi
Imanishi #8000 Polishing Stone 165 thin bladded knife designed forIminashi 8000 polishing stone, made in Kyoto Japan. Very fast cutting, slow wearing and constant scratch pattern. This is a splash and go stone and should not be soaked.
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