All knives come with one free sharpening. Avoid using on frozen foods and on bones.
*Engraving samples
New Tradition Takayuki Traditional Usuba
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood
Tojiro Shiro Usuba Right
Shirogami No.1 (White steel)
Single bevelled
2 layers blade
Hardness HRC 59+ /- 1
Traditional wooden handle
Made in Japan
Shiro Traditional Usuba
Shirogami steel Usuba with mognolia handle.
Shiro Traditional Kamagata Usuba
Shirogami steel Kamagata Usuba with mognolia handle.
Tojiro Shiro Usuba Left 165mm
Shirogami No.1 (White steel)
Single bevelled
2 layers blade
Hardness HRC 59+ /- 1
Traditional wooden handle
Made in Japan
Kiya 33 Layers Kamagata 180mm
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Pakkawood handle
Made in Japan
