Sujihiki Japanese kitchen knife Seki Kanetsugu Miyabi Isshin 2006 21cm Molded blade and resin handle

Molded blade and resin handle

The blade's inside is made of matte-finished Damascus steel

Tojiro Shirogami 240mm blade Tako-Sashimi knife

A well-liked substitute for the traditional European chef's knife is the Santoku

Baked magnolia is used to make the handle of this Gihei Hamono gyuto knife

Sujihiki Japanese kitchen knife Seki Kanetsugu Miyabi Isshin 2006 21cm Molded blade and resin handleSeki Kanetsugu Miyabi Isshin is a 21 cm bladed Japanese slicing knife. The handle is made of rosewood and fits the hand well. Using the knife to cut tiny slices of meat, fish, or vegetables is convenient. Avoid using the dishwasher for washing. The blade is composed of three layers: SUS410 stainless steel for the clads and AUS8 steel for the core. Knives from Seki Kanetsugu Miyabi Isshin come in branded packaging.