Japan import [Parallel import goods]
By the process of with (put) the steel molybdenum vanadium steel and a soft stainless steel, which is also used in the surgical knife, success in the ultra-miniaturization of carbide blade. Result denseness of the cutting edge is increased, I realized the sharpness comparable to the steel-based Japanese knives with stainless steel-based Japanese knives. The sharpness of the new generation of Japanese knives that passion has produced of Tojiro Please come and experience.
Japanese knives in pursuit of sharpness has adopted a steel, but it vulnerable to rust is a well-known fact. Daily care if the people of craftsmen can do anything as a daily routine, but it is fairly hard to prevent rust. I wish to reduce the concern of other than such cooking, stainless steel-based sum kitchen knife that used to be born in mind that. Blade hard to rust as in comparison to steel, for us to reduce the time of day-to-day care.
Despite the fact that stainless steel-based Japanese knives there’s no compromise in sharpness. More committed exquisite improve to the exercising of further technology. Also because it is pointing pattern structure of the features of the Japanese knives, friendly design to the environment will also be replacement of the deal with. The blade that used to be long-lasting re-sharpening, please dating for many years yet to come by replacing the regular pattern.
Is a sashimi knife size business professional is used by preference.