Tsukiji Masamoto Carbon Steel Sujihiki Knife 270mm (10.6″) The quality of the carbon

The quality of the carbon decides the sharpness of the blade

even poultry

The Kaede series has a kyomen mirror finish and comes with an octagonal shaped

The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés

Bevel Angle Ratio: 70/30

Tsukiji Masamoto Carbon Steel Sujihiki Knife 270mm (10.6″) The quality of the carbonThis 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