Kiya No.160 Edelweiss Steel Japanese Kamagata Usuba Knife 18cm mirin If the boiled water becomes

If the boiled water becomes cloudy or smells bad

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the kettle internal starts to have some red rusts but it eventually turns white

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Kiya No.160 Edelweiss Steel Japanese Kamagata Usuba Knife 18cm mirin If the boiled water becomesKiya is a traditional cutlery shop founded in Japan in 1792. The No. 160 series is Kiya's top grade western knife lineup noted for its great sharpness, toughness, and usability. The base material is a type of stainless steel called New Edelweiss that is produced by Austrian steel manufacturer BHLER. Their superior metal features outstanding hardness that can deal with heavy use. In addition, with the special heat treatment, this kitchen knife contains