12.9 (30cm) Kasumi Yanagi Sashimi Slicer;White Carbon Steel - Not stain resistant;Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.;Carbons knives are not stain resistant. Rust and discoloration will occur after cutting acidic ingredients or if left wet.;Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
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