Sakai Takayuki Inox Pro Sujihiki 270mm The usuba is an ideal

The usuba is an ideal knife for fine dicing and julienne and brunoise slicing

Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal

Core Steel: Special stainless steel

2″Bevel Angle Ratio: 50/50Overall Length: 340mm / 13

SPECIFICATIONCore Steel: Ao-ko (Blue Steel 1)Handle Type: Ebony / Water Buffalo HornHRC: 64-65Weight: 8

Sakai Takayuki Inox Pro Sujihiki 270mm The usuba is an idealSUJIHIKI The sujihiki is a Japanese style slicing knife with a thinner, sharper edge than Western versions. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and pats. It can also be used instead of a yanagi to slice raw fish. BLADE & HANDLE Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non Japanese cooks. This series offers the sharpness of