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Used primarily for boning and filleting fish you can also use them for veg
Care: It's better to wash thoroughly by hand but the Hasegawa boards are designed to be dishwasher safe
This is the "Ei" shape version and fitted with an ebony and white buffalo horn handle
A spectacular edge both in out of the box sharpness and retention
A stunning mid length slicer from one of Takefu knife village's masters
Nakamura Hamono Kaishin Blue #2 Kurouchi Santoku collection-kitchen-accessory Used primarily for boning andSuper performance and value for money, the Kaishin santoku is a great all rounder for any kitchen.
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