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this is uncommon amongst most Japanese boning knives and is the main reason we carry it
By using a straight edge you get a beautiful texture and keep more of the juices and flavour inside of your steak
About the Shape This is the knife for smaller jobs that are done on a cutting board
000 won’t produce good results
The softer
Anryu Hamono Aogami 2/S Tsuchime Petty 120mm meta-faire this is uncommon amongst mostAbout Takumi Ikeda Competitive rugby or blacksmithing? Not your usual career paths to choose from, but Takumi Ikeda san was at that crossroad. Usually blacksmiths pass their business and skills down to their first born son. Its tradition, and Japan is nothing if not traditional. Katsushige Anryu san, however, only had daughters, so his nephew, Takumi Ikeda, decided to get involved. Born in 1986, Ikeda san has been learning from Anryu san since 2007 in
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