SET OF SOBAKIRI KNIFE(270mm) AND KOMA ITA CUTTING GUIDE BOARD nihonshu Since the thickness of the

Since the thickness of the blade is doubled by layering

Japanese swords were researched after every battle and were renovated to improve its effects

you can use dish soap to wash off the oil

Indirect heat grilling

SET OF SOBAKIRI KNIFE(270mm) AND KOMA ITA CUTTING GUIDE BOARD nihonshu Since the thickness of theA unique shaped single bevel knife used to cut Udon or Soba into noodles. Utilizing the weight of the knife, the blade moves vertically on the dough when cutting. It has a long, straight cutting edge designed to cut stacked sheets of noodle dough into thin, even strips in the blink of an eye. To facilitate cutting through the soft dough in a single downward stroke the knife is designed with the handle near the center. GOKADEN Soba Knife 270mm(11) Koma