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A dished stone will not have an even contact with the edge result in an inconsistantly sharpened edge
Sanmai literally means “three pieces”: a thin layer of core steel is sandwiched between two layers of soft iron or stainless steel
after coming a vendor
I have long been asked by my chef customers to get something better than a bone tweezer
Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji Bunka 180mm Kokuryu A dished stone will notThis Yoshimi Kato 180mm Bunka features an Aogami Super carbon steel core with soft iron Damascus cladding and suits professional chefs or enthusiasts seeking a reactive blade for precision vegetable and meat preparation. The Bunka profile combines a straight edge with a pointed reverse tanto tip, facilitating slicing, dicing, and intricate julienning tasks across general kitchen work. As a certified traditional craftsman from Echizens Takefu Knife
