Pay in 4 interest-free payments of $36.24 Learn more
Ships within 48 hours · Estimated delivery Oct 31 - Nov 5
It is best to soke the 5000 for about 5 minutes before use
super thin behind the edge
This classic is a much have for the true Sushi chefs
The Byakko series comes standard with a ebony handle
Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Honesuki Boning Knife 150mm Blade It is best to sokeThe Hatsukokoro x Myojin Shirasagi Blue 2 Kurouchi Honesuki is a 150mm single bevel boning knife best fit for professional chefs and enthusiasts requiring precise poultry preparation. Produced by Myojin Riki in Tosa, this blade features Aogami #2 carbon steel with a soft iron clad construction and kurouchi tsuchime finish. The triangular profile and pointed tip facilitate manoeuvring around bones and cutting through joints, while the stiff blade
