HADO (SUMI) 135mm Ko-bunka

HADO (SUMI) 135mm Ko-bunkaThe Ko bunka is a type of Santoku. The name Santoku means three virtues in Japanese, which represents the three main tasks this knife was meant to perform slicing, dicing and chopping. It has a more subtle curvature to the cutting edge and a shorter blade length than the Gyuto, making it ideal for everyday home use. The Ko bunka has an acute angle knife tip known as 'kiritsuke', or K tip. The K tip is very handy for detailed knife tasks. However, the

this pan is perfect for roasting meats and vegetables

with the angle adjusted by hand for the desired planing depth

Linguine pasta is a long

The rounded wires expand into a generous

The bulb shovel was primarily made for the Dutch tulip sector to remove sick or unwanted bulbs from the bed without damaging the healthy bulbs

The splayed sauté pan

During such procedures

TItBIT: The Kioke contain the brewing microorganisms that provides the tamari with its unique flavour

health qualities and characteristic crystals of Millierie honey

The whole blocks of sugar are a deep brown-black colour

The curve of the blade also makes the trowel ideal for removing roots that have grown into the porous walls of pottery

as this side is usually used and worn down the most