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Une lame extrêmement tranchante en acier inoxydable Ginsan avec une finition classique Nashiji
Bread knife made in Japan 300mm in length
allow to dry for 30 minutes
Finition: Damascus
It is still recommended to sharpen your Japanese knife using a water stone every year for the ultimate experience
Tanaka Ao - Sujihiki 210mm Bread knife Une lame extrêmement tranchante enOur most requested collection from Master Katsuto Tanaka. Forged from Aogami # 2 (blue) steel, this knife is ideal for everyone! This steel offers a nice edge, little maintenance and a super nice finish. Style: Sujihiki Blade: 210mm Metal: Aogami #2 Handle: Red sandalwood Ferrule: Black pakkawood Finish: Nashiji Blacksmith: Katsuto Tanaka Easiness of sharpening: Cutting edge retention: Resistance to oxidation: Use & maintenance: Never cut bones or
US$ 189.50
US$ 199.50
US$ 144.50
