| Originally from Japan this knife is quickly finding a following among American chefs. The curvature of the cutting edge offers great opportunity for rocking the blade while slicing and dicing. An excellent choice for cutting vegetables and meats into slices or cubes. This blade can cut paper thin slices a great benefit to those who adore sushi and sashimi and the hollows within the blade keep food from sticking to it.High carbon no stain German steel is hot drop forged as a single unit from tip to tang for increased strength High impact hygienic plastic riveted handle Hand washing recommended. Wipe dry after washing and store in a knife block rack or sheath. Maintain knife-edge with regular use of sharpening steel to realign the edge of blade |
