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That might be the most sujihiki that I have ever seen!!!
My go-to is a Yoshikane kasumi in SKD-12.
there once was a time when i would have preferred semi-stainless, but now i'd go for carbon. Having essentially retired from a pro kitchen and now cooking
I'm lucky to have tried so many naturals from all over the world... Mostly useless for our topic. But consider we are by far not the first generation