Sujihiki Japanese kitchen knife Ittetsu Hokiyama Hamono IWH-210 24cm honing it will quickly turn

honing it will quickly turn it into a slurry

Magnolia wood is used to make the Masahiro 240 mm Yanagiba Sheath

Seki Kanetsugu Zuiun Kiwami handcrafts each and every knife

Shirogami steel

It is not permitted to wash the Tojiro Zen Black Chef knife FD-1565 in the dishwasher

Sujihiki Japanese kitchen knife Ittetsu Hokiyama Hamono IWH-210 24cm honing it will quickly turnA 24 cm long Japanese sujihiki slicing knife. Aogami Super steel that has been stamped is used to make the blade. This well known Japanese carbon steel is easy to sharpen and has a long lasting edge. The blade has a genuine appearance thanks to a black finish. Walnut wood is used to make the traditional Japanese wa handle. Because it weighs just 115 g, the Hokiyama series' Ittetsu sujihiki knife is comfortable to use for extended periods of time