Here we have a bad ass 270mm Stainless steel Mennkiri noodle knife. It's got a western style hardwood handle that's been polished up and finished with beeswax and orange oil to seal and treat the wood. The blade is a single bevel and it's been sharpened on a whetstone from 1000-3000 then finished on a leather strop.
This knife needs to be treated with love and care and should never be washed in a dishwasher or left in a sink.
After use wipe this knife clean with a soapy rag and hot water and then thoroughly dry it. If this knife is going to be hanging around for a long time in between uses, I would suggest putting some mineral oil on it for something to protect the steel
