Sujihiki Japanese kitchen knife Ittetsu Shirogami Iron Clad IW-11812Z 24cm This three-layered series has long

This three-layered series has long been cherished as standard content

including frozen foods or bones

the Japanese "Ministry of International Trade & Industry" granted him official certification as Dentoukougeishi

HM Paring knife Kasumi

although it is not advised to cut through hard-skinned fruit or vegetables as this could cause damage to the blade

Sujihiki Japanese kitchen knife Ittetsu Shirogami Iron Clad IW-11812Z 24cm This three-layered series has longThe Ittetsu Sujihiki IW 11812Z is a Japanese double edge slicing knife with a blade of 240 mm. Three layers of materialiron, clad, and Shirogami steelgo into making this blade. a layer of carbon steel at the center that is shielded from the outside by a layer of iron, a process known as forge welding or Sanmai. Both carbon steel and iron are prone to rust and need to be kept dry and clean at all times to prevent discoloration and oxidation. Steer