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Esmeraldas region ferment with heirloom koji rice and soybeans for the first time
ethyl alcohol
Adding a little square of konbu in with the rice as it cooks is a pro move
Slimmer profile than the other Pallarés paring-style knives with a near needle point
Floral and citrus aromatics grounded with rich shoyu and ma konbu dashi
USED Heiji Gyuto Style:Add sharpening service Esmeraldas region ferment with heirloom254mm san mai Blue #2 core, stainless cladding; octagonal wa handle of chestnut and buffulo ferrule. This is a USED knife. Most knives in this category come from the personal collection of a local Richmond gourmand; they have been gently loved and well cared for with no damage or misuse prior to our acquisition. Though we have thoroughly evaluated, inspected, cleaned and conditioned each knife, there will be obvious signs of use: patina on high
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