Japanese knives became much thinner as it has evolved to become sharper

Originally a knife specialized for fish dishes

Each hatchet is split into two pieces of soft iron (base metal) by hot hammering

[Handle and ferrule]

• After use

"KYO HIGASHIYAMA" Synthetic Whetstone Double Sided #1000/#6000 (Middle/Finish) AO-TSUBAME Japanese knives became much thinner"KYO HIGASHIYAMA" Synthetic Whetstone Double Sided #1000 #6000 (Middle Finish) Size : 205mm x 75mm x 35mm, Weight Approx. 1. 2 kgs Grain Degree : #1000 #6000, Middle and Super Finish Made In Japan No need to soak before using. Just pouring some water on the surface is enough. ST series is standard and main series, with all number of whetstones to fulfill you sharpen the knife. CR VT series is for hard stainless and carbon steel quick to sharpening.