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koshihikari rice and koji yeast brewed slowly in big earthenware pots
The spacing between the tines is 1
It contains no preservatives or additives
garlic and lemon zest to create a quick pasta sauce
on the Cantabrian Coast on the Bay of Biscay
SUEHIRO #320 Professional Whetstone Oroshigane koshihikari rice and koji yeastThis is a synthetic non absorbent whetstone that requires only a small amount of water to use splash and go. This model is hard and resistant to wear. Designed for regular maintenance of both household and professional knives. This is medium grit stone suitable for general sharpening and edge maintenance. Cleaning stone included.
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