Uncooked in after salt, water, egg white.
Finally got a little time with the saki today.
I've read that it's Nambu Tekki which is traditionally made Japanese ironware.
I'd appreciate opinions from anyone with any experience
Maybe it would be better to just get a wa handled gyuto. The sugimoto 210 gyuto is $76 from here http://japan-blades.com/chef-knives/1292.html
Tom and I hit a speed bump on this for sure. We are looking at different options to see if we can still make this happen.