Cookware 27

A steer on a stone

Tywing | Jun 21, 201206:26 PM

I just recently started breaking into the art of pulling sashimi. For my birthday my dad got me a brand new yanagi (Masahiro-Hamono, 300 mm). I'm pretty depleted of funds but i know i should throw down for some waterstones ASAP if I want the knife to perform. Assuming I can only buy one stone at a time (and that the budget for each stone is about $150) over the next couple of months. Anyone got any suggestions for some clutch brands/grits that I should look out for?

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