NANIWA Lobster Mark Leather Strop IU-1100 – Japanese Final Edge Finishing & Burr Removal Tool pink Brand Goh Umanosuke Yoshihiro 郷右馬允義弘

Brand Goh Umanosuke Yoshihiro 郷右馬允義弘 Blade Type Gyuto(Chef's Knife)/Double bevel  Series YHB (Aonikou Clad/Warikomi) Blade Material Aonikou(Yasuki Blue Steel #2) 青二鋼 Blade Finish Hammered 槌目 Blade Length 200 mm/7

Blade Length & Height 20043: 195 mm x app

Tsubaki Camellia oil) or anti-corrosion oil(rust preventive oil) to paint at the surface of the blade for storage

Brand Goh Umanosuke Yoshihiro 郷右馬允義弘 Blade Type Kiritsuke Style Yanagiba Knife/Single bevel for Right Handed Blade Material Yasuki White Steel #2 Series JOUSAKU 上作 Blade Length 270 mm/10

Brand Hisashige 久重 Blade type Gyuto(Chef's Knife)/Double bevel  Blade material Hi-Carbon Japan Steel Blade Length 180 mm/7

NANIWA Lobster Mark Leather Strop IU-1100 – Japanese Final Edge Finishing & Burr Removal Tool pink Brand Goh Umanosuke Yoshihiro 郷右馬允義弘The NANIWA Lobster Mark Leather Strop IU 1100 is a Japanese finishing tool designed for final edge refinement and burr removal after sharpening. In knife sharpening, removing the burr (fine metal edge left after sharpening) is an essential step to achieve a truly sharp and clean cutting edge. Even when sharpening is done correctly, a remaining burr can reduce cutting performance. This leather strop is made with a carefully selected leather surface