not at all like an aoto... generally harder, and often finer... but the finish is much less smooth and the kasumi finish of of most tsushima i have tried
I have a Tsushima stone arriving next week. Has anyone experience with Tsushima?
My aim was to finish of the Tsushima in a simple daily knife setup,
Hello sharpness connoisseurs!
I'm a twenty year old guy that wants to buy a quality chef knife that will last me in the kitchen for a long
I found this about the steel, really interesting to a laymen but if one of the people who thinks about steels can weigh in that would be awesome