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We love this white honing rod when sharpening because it does an awesome job of cleaning the burrs off an edge
did the practical thing and bought themselves two Japanese knife factories in Seki City Japan
Santoku is usually found in 160mm - 190mm lengths
While the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time
A true culinary badass
TOJIRO CLASSIC Yo-Deba 210mm F-814 knife-sharpening We love this white honingAbout the Shape The Yo deba is the Western version of the traditional Japanese Deba. It is for filleting fish and butchery with boneless meat and cutting half frozen food. Yo debas have a similar weight to Western chef knives, with the added benefit of a blade that is sharper and stays sharper longer. About TOJIRO The TOJIRO CLASSIC series has a knife for every culinary need. Beautiful, understated design, scalpel sharp and easy to re sharpen, these
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