Japanese Knife Sharpening 101 - KORIN
Japanese Knife Sharpening 101 - KORIN
Japanese chef knives are designed with one objective in mind: Unparalleled sharpness. How do you maintain your Japanese blade at peak sharpness?
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How to Sharpen a Knife With a Whetstone
is a great hand-forged knife with a black Kuro-uchi protective patina and hammer dents. The blade design will suit anyone looking for a
Tsunehisa Kiritsuke AS Kuro-uchi Red 210mm (7.1)
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Why so much Sharpening?
Tsunehisa Petty Ginsanko is a small multi-purpose Japanese kitchen knife that can be used for peeling, mincing, paring and decorating food. Tsunehisa
Tsunehisa Petty Ginsanko Nashiji 135mm (5.3)
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Why so much Sharpening?
About the BrandThe Mizuyama stone is Korin's original line of sharpening stones that gained popularity over the years for its quality. The stone was
Mizuyama Sharpening Stone #1000/#6000
