"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No.1, 180mm UNRYU HONMAMON Chinese Cleaver 205mm

HONMAMON Chinese Cleaver 205mm

thickness: 6mm

The specific composition of the mud mixture may vary among blacksmiths

This shape called Niigata style

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"SHIMOUSANOKUNI KOUGETSU" Santoku (Chef's Knife) Shirogami No.1, 180mm UNRYU HONMAMON Chinese Cleaver 205mm"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