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but also gives the blade a certain amount of damping
This bench stone is a synthetic water honing stone with a grit size of JIS2000/F600
Bestsehend aus einem Gyuto mit 240mm Klingenlänge und einem Nakiri Gemüsemesser mit 170mm Klingenlänge lassen sich grundsätzlich alle Schneidarbeiten in der Küche erledigen
Die Oberflächenbeschaffenheit des Klingenblatts ist prägnant und macht die Messer so besonders
Gyuto 240mm Matsubara White #1 - Kurouchi Finished, Walnussholz Griff Aogami Super but also gives the blade240mm Gyuto chef's knife for real professionals This Gyuto was forged in traditional handwork by Tanaka san from the Matsubara forge in Japan. The chef's knife is ground on both sides and has a matte Kurouchi surface. Kurouchi is a special type of surface finish that is not atypical on Japanese knives. The surface is carbonized and therefore black. This blade finish significantly improves the resistance and corrosion resistance of the knife, in
