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facilitating straight vertical cuts that maintain full board contact for clean separation of vegetables without rocking
this sujihiki pairs its thin geometry with an octagonal teak handle and black buffalo horn ferrule for secure grip during culinary tasks
edge retention and toughness
Ginsan steel offers the sharpness associated with carbon steel while providing stainless corrosion resistance
Hatsukokoro Hayabusa ATS34 Sanmai Bunka 180mm Stainless facilitating straight vertical cuts thatThe 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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