Tosa High Carbon Yanagiba 300mm
from $210.00
Tosa knives were known for their sharpness and durability. This series are made from high carbon steel which gives a long-lasting cutting edge while it is also easy to sharpen.
This is a good entry/ intermediate level knife for someone who is new to carbon steel knives. Carbon steel rust relatively easily. It is more brittle and can chip easily than stainless steel therefore it needs more care and maintenance than stainless steel knives.
When it is used with care, it is a much sharper knife and stays sharp longer than stainless steel knives.
Care
- Hand wash after every use, and dry before putting it away.
- If it is not used every day, apply a light coat of mineral food grade oil to protect blade from rust.
- Do not use it to cut through bones, frozen products.Add:
Tosa knives were known for their sharpness and durability. This series are made from high carbon steel which gives a long-lasting cutting edge while it is also easy to sharpen.
This is a good entry/ intermediate level knife for someone who is new to carbon steel knives. Carbon steel rust relatively easily. It is more brittle and can chip easily than stainless steel therefore it needs more care and maintenance than stainless steel knives.
When it is used with care, it is a much sharper knife and stays sharp longer than stainless steel knives.
Care
- Hand wash after every use, and dry before putting it away.
- If it is not used every day, apply a light coat of mineral food grade oil to protect blade from rust.
- Do not use it to cut through bones, frozen products.Tosa knives were known for their sharpness and durability. This series are made from high carbon steel which gives a long-lasting cutting edge while it is also easy to sharpen.
This is a good entry/ intermediate level knife for someone who is new to carbon steel knives. Carbon steel rust relatively easily. It is more brittle and can chip easily than stainless steel therefore it needs more care and maintenance than stainless steel knives.
When it is used with care, it is a much sharper knife and stays sharp longer than stainless steel knives.
Care
- Hand wash after every use, and dry before putting it away.
- If it is not used every day, apply a light coat of mineral food grade oil to protect blade from rust.
- Do not use it to cut through bones, frozen products.