#Knife (3/10) Honyaki the highest quality. The pure carbon steel blades retain their original sharpness for the longest period

#JapaneseKnife (4/10) Hongasumi & Kasumi blades are both made with a combination of soft iron & carbon steel. The difference is very slight

(5/10) sharpening a japanese knife, a whetstone is used with water rather than with oil

(6/10) #Sashimi knife yanagiba-bouchou abt 16inches (40cm) long. It is for filleting small & medium-sized fish.

(7/10) Vegetable carving knife or usuba-bouchou is for slicing & cutting vegetables.

(8/10) Filleting knife or deba-bouchou is much heavier than other knives. This weight permits a particularly sharp cut.

(9/10) the 16-inch (4pcm) length includes both blade & grip. This is the 1st knife we should purchase for preparing sashimi 😉

(10/10) do checking sharpness regularly 😊👍

#HideoDekura

Empowering #women can significantly reduce #hunger & improve rural livelihoods ow.ly/Zciw8 #IWD2016

The son of Evangeline Pua & Estadi made this cute craft 1/4 City of Boroondara @HawthornArts Boroondara Library

Paper cutting #repurpose magazine 2/4 City of Boroondara Boroondara Library @HawthornArts creative Ean Evangeline Pua Estadi

#parenting with paper cutting & drawing by Evangeline Pua Estadi 3/4 City of Boroondara Boroondara Library @HawthornArts

7-year-old boy of Evangeline Pua & Estadi did this nice art #ecoparenting #reuse magazine 4/4 City of Boroondara New York Times Arts

collect & spread the goodness #victoryVictoria free fruits for Woolworths little guests. Estadi Evangeline Pua