The absolute "confident work" of Tosa blacksmith created by a high level of skilled skill

The fourth generation pursues higher added value and has the technological capabilities that have supported Japan's manufacturing industry for many years

This is a hand-made branch-cutting sickle that is a specialty of BANSHU Miki

it is recommended to wipe the water every time

"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No.1, 180mm #2000 The absolute "confident work" of"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No. 1, 180mm Three HONMAMON Stars (link) Made in Japan by "YOSHITO YAMAKAWA" Works great for cooking western food. This is particularly suitable for cutting beef. Some knife makers started to create knives for western cuisine when western cultures were introduced to Japan about 200 years ago. After the WWII, when the Japanese began to eat more meat, there was a greater need for these kinds of