Tsukiji Masamoto Carbon Steel Sujihiki Knife 240mm (9.4″) and is regarded as the

and is regarded as the highest quality knife with a sharpness that lasts

Carbon breaks under high temperature

HRC: 60 Weight: 9

and is heat-resistant

This knife has a light weight because it is the sharpness of the blade that will slice through effortlessly

Tsukiji Masamoto Carbon Steel Sujihiki Knife 240mm (9.4″) and is regarded as theThis knife, which combines a traditional Japanese high carbon blade with a Western style double bevel edge, is a great choice for cooks who are more comfortable using Western style blades but want the unparalleled sharpness and durability found in Japanese style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear resistance and edge retention while