HADO (JUNPAKU) 135mm Ko-bunka RONDEAUS for example

for example

Lighter coloured soy sauces are made from a higher percentage of wheat than fermented soy beans

so the slurry can flow away from sharpening surface

They can be used to remove knobs (knuckles) up to 3mm – 4mm in size

this cooking sake has more flavour and umami than inferior cooking sakes

HADO (JUNPAKU) 135mm Ko-bunka RONDEAUS for exampleThe Ko bunka is a type of Santoku. The name Santoku means three virtues in Japanese, which represents the three main tasks this knife was meant to perform slicing, dicing and chopping. It has a more subtle curvature to the cutting edge and a shorter blade length than the Gyuto, making it ideal for everyday home use. The Ko bunka has an acute angle knife tip known as 'kiritsuke', or K tip. The K tip is very handy for detailed knife tasks. However, the