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Hand washing is advised
Classical Deba
the forest
Japanese kitchen blades have an awfully difficult but lean edge
Using magnesium oxide as a binder
Sujihiki Japanese kitchen knife Takeshi Saji VG10, bull bone HA4611 24cm Hand washing is advisedTakeshi Saji, a well known expert, created this Japanese sujihiki slicer. 31 layers of VG10 nickel plated steel are used to make the blade. The handle has brass bolsters and buffalo bone scales. The knife weights about 345 grams. For slicing meat, fish, and other items finely, this knife is perfect. For both men and women, this high quality, handcrafted Japanese kitchen knife provides a lovely and practical present. One of the best Japanese smiths
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