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one that's a fraction thinner on the spine or with a slightly forward facing heel instead of straight
the Ko-Bocho is ideally suited to a range of intricate roles primarily working with vegetables and foods that
Made by Yoshimi Kato for Maskage
SMALL: Best for santoku/nakiri/bunka size knives around 165-180mm
These knives are made with a Shirogami carbon steel and each is sharpened by hand
Tsunehisa AUS10 Tsuchime Gyuto 180mm silky one that's a fraction thinnerA great combination of thin grind, durable and easy to care for steel with wonderful looks thanks to the polished hammer finish this well balanced gyuto is a great everyday knife for any kitchen.
