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and is heat-resistant
72Cover : Comes with a wooden sayaSpecial Feature: Kasumi
which makes them ideal for showcasing in front of customers
a fundamental Japanese chefs’ technique to cut
and is regarded as the highest quality knife with a sharpness that lasts
Tsukiji Masamoto Carbon Steel Sujihiki Knife 240mm (9.4″) and is heat-resistantThis 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
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