Sekisou Wasujihiki Redline 27cm Nenohi blades offer the durability

Nenohi blades offer the durability and sharpness of a traditional Japanese carbon steel knife

It is a multipurpose knife that can cut meat

thinly slicing vegetables or portioning terrines and patés

A resin is emplyed to retain the feeling ofconventional wood handle

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

Sekisou Wasujihiki Redline 27cm Nenohi blades offer the durabilitySujihiki 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