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It makes sure you aren’t dulling your edge by scraping your knife along with the cutting board
About Masakage Koishi -
scalpel-sharp and easy to re-sharpen
Not so in Japan
Masakage Koishi AS Petty 120mm meta-japan-mall It makes sure you aren’tAbout Masakage Koishi These blades are thin and lightweight but substantial enough to fly through vegetables with ease. I love how most of the weight is focused on the business end of the knife, which is made from some truly remarkable steel. Kato san forged this knife from Aogami Super, which gets shockingly sharp and keeps an edge for longer than most. The undisputed king of knife steel in my opinion. The tsuchime (meaning hammered) and kurouchi
