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Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal
as well as cut through fish heads
the Japanese-Style Hexagonal figure fits better comfortably to your hand
SPECIFICATIONCore Steel: Ao-ko (Blue Steel 1)Handle Type: Ebony / Water Buffalo HornHRC: 64-65Weight: 8
72Cover : Comes with a wooden sayaSpecial Feature: Kasumi
Sakai Takayuki Inox Pro Sujihiki 270mm Many carbon steel knives areSUJIHIKI 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
