Sujihiki Japanese kitchen knife Ittetsu Hokiyama Hamono IWH-210 24cm This substance gives the handle

This substance gives the handle exceptional resistance to moisture

The dimensions of the Asahi professional cutting board are 50x33x1

WA abrasives and magnesium oxide are used in the cold-curing process to create the stone

Magnolia wood is used to make the Masahiro 240 mm Yanagiba Sheath

This bread knife is not dishwasher safe

Sujihiki Japanese kitchen knife Ittetsu Hokiyama Hamono IWH-210 24cm This substance gives the handleA 24 cm long Japanese sujihiki slicing knife. Aogami Super steel that has been stamped is used to make the blade. This well known Japanese carbon steel is easy to sharpen and has a long lasting edge. The blade has a genuine appearance thanks to a black finish. Walnut wood is used to make the traditional Japanese wa handle. Because it weighs just 115 g, the Hokiyama series' Ittetsu sujihiki knife is comfortable to use for extended periods of time