Sekisou Wasujihiki Redline 27cm thinly slicing vegetables or portioning

thinly slicing vegetables or portioning terrines and patés

Sujihiki is the Japanese adaptation of western-style slicers

Kyomen are hand-forged by layering iron and high carbon steel (blue steel) together

7in Bevel Angle Ratio: 50/50Overall Length: 335mm / 13

Honyaki knives are meant for highly skilled chefs

Sekisou Wasujihiki Redline 27cm thinly slicing vegetables or portioningSujihiki is the Japanese adaptation of western style slicers. These knives are made thinner and shorter than chef's knives in order to minimize friction while slicing meat and fish. These knives are widely used to prepare sashimi and sushi in lieu of a yanagi for its favorable maintenance requirements versus single bevel knives. ZDP 189 is roughly as hard white steel while having better edge retention. Combining the ease of carbon steel with high