Yoshihiro Hongasumi White Steel #2 Garasuki Traditional Japanese Poultry Boning Knife Magnolia Handle Blue Steel blending traditional techniques with modern

blending traditional techniques with modern metallurgy

a concave whetstone will render the process counterproductive

The Edo Usuba is fast becoming a new essential companion to the popular chef's knife

which often feature rough finishes and imperfections

Yoshihiro Hongasumi White Steel #2 Garasuki Traditional Japanese Poultry Boning Knife Magnolia Handle Blue Steel blending traditional techniques with modernIntroducing the Yoshihiro Garasuki, a heavier and more robust version of the traditional Honesuki, designed specifically for poultry boning. As one of the most sought after tools among cooks and chefs, the Garasuki combines Japanese craftsmanship with innovative features that set it apart from Western style boning knives. Crafted from White Steel #2 with a hardness rating of 63 on the Rockwell scale, the Garasuki showcases exquisite Hongasumi mist