Petty Japanese kitchen knife Seki Kanetsugu Zuiun Kiwami 9502 15cm The knife needs to be

The knife needs to be kept dry and clean because carbon steel is prone to corrosion

Such knives should not be cleaned with acidic liquids

6 L volume allows it to serve as a side dish or as a main course for two people

To meet the needs of modern life in terms of quality and design

69 layers of Damascus steel with an eye-catching design cover the ZA-18 blade core

Petty Japanese kitchen knife Seki Kanetsugu Zuiun Kiwami 9502 15cm The knife needs to beMade with the best materials, the Petty Seki Kanetsugu Zuiun Kiwami has an amazing design. Seki Kanetsugu The wavy "hamon" pattern on the blades of Zuiun knives is reminiscent of Japanese swords. Seki Kanetsugu Cutlery, in its current form, has been producing cutting edge blades that embody the qualities of Japanese swordsthey are extremely sharp, indestructible, and unyielding. The spirit of these swords was likewise imparted to the Zuiun by the