Aogami VS Shirogami! We certainly love both these steels, though we have our favorites. I found myself using blue steel when I was working professionally to get me through those long prep shifts, but find myself gravitating towards Shirogami more and more now that I'm cooking from home. Which do YOU prefer?!
Knives seen here : Hatsukokoro Kurokaze Gyuto 210mm
Tosaichi Shadow Gyuto 240mm
Find us and the knives on our website : www.sharpknifeshop.com
