Wide and large 7” blade with hollow edge.
Typical Japanese Chef’s knife. All purposes : carving, slicing, mincing meat, fish or vegetables.
Its hollow edge prevents food from sticking to the blade.
Scalloped blade 17 cm - 6"3/4
Extremely hard steel blade X62CrMn14 (60-61 HRC), for a long-lasting cutting performance, 50% superior to classical kitchen knives.
Each knife us manually sharpened, following the secular knife-making tradition.
Micarta handle with stainless steel bolsters especially designed to enhance the balance.