Wa-Bocho, or Japanese-style knives, trace their origin to the days of the Samurai warriors. In fact, the same hand-forging methods used to produce Samurai swords are still used today to create these classic kitchen blades, which are among the finest cutlery available in the culinary world. In traditional Japanese cuisine, special emphasis is placed on highlighting a chef's skill through intricate knife work. To achieve this mastery, Japanese chefs rely on a variety of specialized Wa-Bocho to prepare vegetables, fish, and meat. Today, Japanese knife manufacturers also make Western-style knives to cater to the needs of chefs all over the world. Having a sharp knife is an essential part of cooking because it will affect the integrity of the ingredients.
Specifications Style : Usuba Length : 180mm (7.1") Blade Steel Type : Yellow #3 iron-clad Handle Material : Magnolia wood and Buffalo horn ferrul...
View full detailsKasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting ...
View full detailsKasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife’s cutting ...
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