Masashi Kuroshu Nakiri 165mm YCRF_Kitchen-knives This is the way knives

This is the way knives are sharpened at the factory/workshop where they are made

but the chin of the blade is flushed up right to the handle

Shuck and enjoy oysters with this classic oyster knife

Some folks will mostly use a finishing stone only

When Masashi-san was visiting us in the Summer of 2017

Masashi Kuroshu Nakiri 165mm YCRF_Kitchen-knives This is the way knivesAbout Masashi Kuroshu This blade's core is made from hard SLD steel clad in softer stainless steel, and, thanks to his insane skill and blacksmithing genius, Masashi san has pushed it to the absolute limit of hardness. Basically, this means his knives stay sharp way longer than this steel typically would but arent as fragile as most steel in this category. The best of both worlds! He also gives the blades a special edge, making the back end a little