The Japanese chef’s knife, initially used on meats only. However this style is a great all rounder for quick chopping of not only meats but vegetables, herbs and fish too. The shape of the blade resembles that more of a traditional western chefs knife. The central cutting core of SUS440C steel is surrounded by 16 layers of stainless steel with a hammered mirror finish. The stabilised wood turquoise handles are octagonal with a maple ferrule.
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