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Ginsan steel offers the sharpness associated with carbon steel while providing stainless corrosion resistance
this sujihiki pairs its thin geometry with an octagonal teak handle and black buffalo horn ferrule for secure grip during culinary tasks
This slicer with high quality Japanese stainless steel blades is incredibly sharp and precise
The blade features 25 layers of forged damascus on each side displaying ripple markings distinctive to Nigara's original Anmon technique
290 mm Blade Height at Heel
Hatsukokoro Hayabusa ATS34 Sanmai Bunka 180mm Stainless Ginsan steel offers the sharpnessThe Hatsukokoro Hayabusa ATS34 Sanmai Bunka 180mm is a double bevel general purpose knife best fit for first timers, students, and professional chefs seeking a stainless blade with high edge retention. This 180mm Bunka profile features a straighter edge and pointed reverse tanto tip, facilitating precise slicing, dicing, and chopping of vegetables, fruits, and meats. The blade core comprises ATS34 stainless steel manufactured by Hitachi Special Steel,
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