When sharpening a knife, it is said good to keeping on the angle of 15 degreesagainst the whetstone.
However, it is difficult for beginners to sharpen while maintaining a certainangle like a professional sharpener.
So, what I would like to introduce is a strong supporter of knife sharpening,SUPER TOGERU.


Set SUPER TOGERU on the back of a knife, you can sharpen a certain angleeasily.


The clip part is made of resin hard to scratch the knife, and the part hittingthe whetstone uses alumina ceramics.
By lengthening the total length of SUPER TOGERU, it is possible to sharpenstable without moving many times.
https://www.wbuybuy.com/user/ikkyu

To those who care for kitchen knives, thisis HOT !
It is called mirror finish.




Special processing to make rust and dirt hardly adhere. Environmentallyfriendly water-soluble.
A feeling of cleanliness, quality frequency of the kitchen knife and goodlooking are improved.



To maintain the mirror surface part of the Japanese kitchen knife which wassubjected to professional mirror finish processing, those who are doing theirbest by mirroring themselves, must BUY!

http://www.wbuybuy.com/user/ikkyu

Highlyrecommending this Whetstone, King1000/6000. Good partner for Good kitchenknives!

Convenientdouble-sided type of grain size # 1000 / # 6000 (for medium grinding / finishgrinding). Red(#1000) should be used when sharpness is bad. White(#6000) when you needmore sharp cutting edge.
Please use after soaking in water!  https://www.wbuybuy.com/user/ikkyu


We just upload this Whetstone in our shop
https://www.wbuybuy.com/user/ikkyu

The wooden cutting board gently catches thekitchen knife and minimizes the damage of the blade.
Furthermore, the burden on the wrist is small, it’s a chef 's strong ally whoentrusted with cooking for a long time. However, neglecting basic care andcontinuing to use it in unsanitary conditions also has the disadvantage ofbreeding bacteria and causing mold growth.

What you need to use wood cutting board for a long time is;

Water&Cloth: The cutting board of woodis more likely to be scratched on the surface than cutting boards such asplastics.
There is a possibility that germs may get into the scratches, so to prevent, itis necessary to wet the entire cutting board with water and coat with waterbefore cooking, then wipe off extra water with a clean cloth.
Repeat "Wet with water → wipe off with a cloth" frequently so thatthe cutting board will not dry during cooking

Hot water: After cooking, wash well withdetergent and finally disinfect with boiling water. After that, wipe with aclean cloth and dry naturally. (We do not recommend adding excessive heat witha dish dryer because it causes cracks in the cutting board)

Cleanser with abrasive: If mold comes out even a little, remove quickly with an abrasive containing cleanser. Hot water disinfection → drying

By doing this daily maintenance, wood cutting boards can continue to be usedfor decades.

Rust on carbon steel knife is unavoidable natural phenomenon.
Particularly a brand-new knife rusts easily.
Wet the kitchen knife, dust pouder-clenser over it, and then scour its surface carefully with a wet cork of the wine. (Scour both sides until they are clean.)
Then wash the kitchen knife with water, and wipe it well with a dry towel.
Keep the knife dry enough and wrapped in newspaper or kitchen paper.
It is also advisable to apply oil that does not oxidize, such as Tsubaki Oil, or could be olive oil.
After you repeat this process, the kitchen knife become hard to rust.

Professional chef knows this ! Try!

Nice winter weather in Osaka, beautiful knives come out !