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it could be done with a whetstone rather than have to use a machine (which is not that practical
The Masamoto Sohonten VG Series Sujihiki 270 mm is a double-bevel Japanese slicer in MV molybdenum vanadium stainless steel
The essential item for Japanese cooking: the Yukihira Pot
utilising the workshop's established grinding expertise
there are plenty exotic timbers and experienced woodworkers (getting a degree in Engineering certainly helps) here in Australia
Tojiro MV Stainless Deba 180mm F-1055 #15000 it could be done withThe Tojiro MV Stainless Deba 180mm F 1055 is a single bevel Japanese fish knife best fit for first timers and students requiring a stainless steel blade for butchering fish. This 180mm deba features MV Molybdenum Vanadium steel with a hardness range of 54 to 60 HRC and utilises nimai stainless clad construction with a kasumi surface finish. The blade geometry provides the thickness and weight necessary for splitting bones and filleting whole fish,
