K&S Treated-Iron Beijing Wok Chinese Cleaver though it is reactive carbon

though it is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion

until he become semi-retired eariler last year

Honing rod is not suitable for Japanese knives

sukiyaki just to name a few

K&S Treated-Iron Beijing Wok Chinese Cleaver though it is reactive carbonFOR SALE IN AUSTRALIA AND NEW ZEALAND ONLY. The Tsubame Sanjo area is a well known metalworking area in Niigata, located in the north of Japan. With the skills of traditional craftsmen inherited from the city, they are able to produce high quality carbon steel cookware. The hammered style () series is one of the great works. Which carbon steel wok or frypan is the best one for you? See our review. Find our products featured in various media outlets.