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there is a lot more belly on the knife than the others mainly towards the front with a slightly more pronounced point
We recommend using your leather strop regularly between sharpening sessions and this will help maintain the edge of your knives
This is a thicker bladed knife designed for making light work of poultry so boning that chicken
The long flat belly and thin tip are ideal for push and pull cutting as well as intricate work on smaller ingredients
✅ #1000 Grit whetstone made by King
Isamitsu Shirogami #1 Santoku 165mm collection-hatsukokoro-kurosagi there is a lot moreA stunning tall santoku with a sweeping profile and excellent flat grind. The distinctive tsuchime finish and pentagonal handle are unique to Isamitsu and show their flair not just for quality blade work but for eye catching and distinctive contemoporary design.
