Sakai Takayuki INOX Molybdenum Stainless Edo Usuba – Antibacterial PC Handle Japanese Vegetable Knife checked compared with PP(Polypropylene)

compared with PP(Polypropylene)

The stone should be kept wet throughout the sharpening process by sprinkling with water

the Byakko Kiritsuke Yanagiba represents the highest level of Japanese professional knife making

which is made of Yasuki White Steel (Shirogami) #2

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Sakai Takayuki INOX Molybdenum Stainless Edo Usuba – Antibacterial PC Handle Japanese Vegetable Knife checked compared with PP(Polypropylene)The Sakai Takayuki INOX Molybdenum Stainless Edo Usuba with Antibacterial PC Handle is a professional Japanese vegetable knife designed for precise vegetable preparation in commercial kitchen environments. The blade is made from Molybdenum Stainless Steel, offering excellent corrosion resistance, durability, and easy maintenance compared with traditional carbon steel Usuba knives. The Edo style Usuba is a traditional Kanto style single bevel vegetable