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屠場 (ABATTOIR)
They can even be used to sharpen ceramic knives
Width: 194mm
it dones't feel harsh during use
"Koutarou" no Otsumami Wasyoku Ikazuchi 屠場 (ABATTOIR)Product Description Detailed Specs Measurements "Kotaro" no Otsumami Washoku Written by Kotaro Hayashi, the owner chef of the popular izakaya "Kotaro" in Shibuya, Tokyo, this book is a guide to a number of the "otsumami" dishes that he creates. The book has great visual guides to different ratios for liquids used in the dishes (dashi, dark soy sauce, light soy sauce, vinegar, etc) as well as detailed recipes and explanations of cooking techniques.
