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I've been testing one out for a little bit and find it to cut as fast or maybe slightly faster and sticks less than the DMT's I've been using for many years
Tsukasa 240mm White Steel Enryu Kurouchi Damascus Wa-Gyuto with Semi-Octagon Pagoda Tree Wood Handle (Buffalo Horn Ferule and End-cap) and Ho Wood Saya
Handle Type: Ebony Octagon
Ever since he started using it
It makes a great alternative to higher grit finishing stones for users looking for a more toothy feeling edge
Blazen Ryu 210mm Kiritsuke Wa-Gyuto Suien I've been testing one outProduct Description Detailed Specs Measurements The Blazen wa series features an SG2 (powdered stainless steel) core, clad in softer stainless steel with a nashiji finish. A long time ago, when I was still cooking professionally, Blazen was one of my first serious Japanese knives. Even back then, they were known for exceptional edge retention and a great distal taper. Since that time, they have gotten better. When visiting Echizen on one of our Japan
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