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spine and choil are rounded and polished in all Syousin knives
though it is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion
Diatom mud absorbs water and becomes brittle and loses it durability
and a 1000/3000 grit flattening stone
Honenuki Tatsujin III Fish Bone Remover / Pliers (骨拔達人III) Nimai spine and choil are roundedThis is the newer version of the Asahi bone pliers. The handle is enlarged and comes with a more sturdy spring. Same performance as the previous generation! ====== I have long been asked by my chef customers to get something better than a bone tweezer, and finally a chef friend who works in a top Japanese restaurant here in Sydney showed me this particular bone pliers. Compared to a tweezers the advantages are quite clear: The pointy tip is precise
