High Carbon Steel in Japanese Knives, by Mitch Mac, Japanese Tools
High Carbon Steel in Japanese Knives, by Mitch Mac, Japanese Tools
What makes a chef’s knife stand out from the rest? Fancy handles, damascus patterns and lightly burnt forearms aside, the single distinguishing feature of a professional’s blade is just how…
Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Kurouchi Petty Japanese – Yoshihiro Cutlery
Japanese High Carbon Steel
[General Features] Misono is one of the most well-established knife producers of Western-style Japanese professional chef's knives for decades in
Misono Swedish High-Carbon Steel DRAGON Japanese Chef's Gyuto Knife 330mm
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Tsukiji Masamoto Blue Steel #1 (Aoko) Yanagi 270mm (10.6) — MTC Kitchen
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#31971E; Made in Japan, Patent Number 761108.
Vintage Mac Japan Stainless Steel Kitchen Chef's Knife 9-1/4 Blade 14-1/4 Long
