Kei Kobayashi | Bunka 170mm | SG2 | Urushi mono around 1000-1200 grit

around 1000-1200 grit

This stops all electrical currents and inhibits rigor mortus

This is right handed and made from stainless steel for easy care

This Sujihiki is from Yu Kurosaki's Fujin

Generally used to skin wild boar in Japan it its also a handy knife in the kitchen

Kei Kobayashi | Bunka 170mm | SG2 | Urushi mono around 1000-1200 gritKei Kobayashi is a respected sharpener from Seki. The company sharpened knives for many top makers and brands before they created the Kei Kobayashi knife lines. The knives are made from modern powdered steels and have laser thin grinds. Bunka The bunka, cultural knife, is inter changeable with the santoku though the sharper angled tip is very handy for fine knife work. Great for home cooks and professionals. SG2 is a powdered stainless steel, made by