These hongasumi knives have a shiro-ko high-carbon steel core with a soft-iron outer jacket. They are entirely handcrafted with extra care given the finishing process. As a result, these blades maintain extra-sharp edges for a long time. Include a wooden saya blade cover. The Takobiki, or octopus cutter, is a traditional Japanese knife that has its origins in Tokyo. Its blunt tip allows a chef to cut cooked octopus, which curls up when cooked, without damaging the uncooked section.
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