Tsukiji Masamoto Carbon Steel Sujihiki Knife 270mm (10.6″) Takayuki Sakai's high-grade model that

Takayuki Sakai's high-grade model that uses Yasugi Aogami No

Bevel Angle Ratio: 70/30

which is considered the pinnacle of Japanese knife-making

The quality of the carbon decides the sharpness of the blade

glossy slices with no bruises

Tsukiji Masamoto Carbon Steel Sujihiki Knife 270mm (10.6″) Takayuki Sakai's high-grade model thatThis knife, which combines a traditional Japanese high carbon blade with a Western style double bevel edge, is a great choice for cooks who are more comfortable using Western style blades but want the unparalleled sharpness and durability found in Japanese style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear resistance and edge retention while