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Doing so not only allows the knife to cut as good as a monosteel knife (core steel doing the work)
The Tokujou line is hand forged by Master Kenji Togashi
I find the Atoma has a better overall performance and is better value for money
Very verstile bench top sharpening set up offered by Suehiro
Sakai Takayuki INOX Stainless Deba 180mm (7.1") Cerax Doing so not only allowsThe Sakai Takayuki INOX Stainless Deba 180mm is a single bevel Japanese fish knife best fit for first timers, students, and professional chefs requiring a stainless steel blade for fish butchery. Produced by Aoki Hamono in Sakai, this knife features an Inox stainless steel blade hardened to 57 59 HRC with a Migaki surface finish. The 180mm edge length and thick spine measuring 7. 2mm at the heel provide the necessary weight and strength for breaking
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