Tsukiji Masamoto Carbon Steel Sujihiki Knife 240mm (9.4″) a fundamental Japanese chefs’ technique

a fundamental Japanese chefs’ technique to cut

2 SteelHandle Type: Black tan octagonal ebony wood with water buffalo cupronickel ring

Weight: 10

Carbon breaks under high temperature

72Cover : Comes with a wooden sayaSpecial Feature: Kasumi

Tsukiji Masamoto Carbon Steel Sujihiki Knife 240mm (9.4″) a fundamental Japanese chefs’ techniqueThis 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