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This steel composition suits users prioritising longevity and sharpness
Ergonomic handle
This Tetsujin Blue 2 Kasumi K-tip Sujihiki 240mm by Myojin Riki is a double-bevel carbon steel slicer best fit for enthusiasts and professional chefs requiring precise protein portioning
and vanadium additions that produce hard carbides for wear resistance and stain resistance
Yoshikazu Ikeda White 1 Wave Hamon Mizu-Honyaki Yanagiba 300mm Blade Only Baseless This steel composition suits usersThis Yoshikazu Ikeda Mizu Honyaki Yanagiba is a 300mm single bevel sashimi knife forged from White 1 carbon steel, best fit for professional chefs requiring precise raw fish preparation. Crafted in Sakai by a certified Traditional Craftsman and president of the Sakai Uchihamono Traditional Craftsmen Association, this blade only item features honyaki construction with a mirror polish finish and wave hamon. The 300mm length suits professional kitchens
