Tsunehisa Aogami Sakimaru Sujihiki 240mm - Made in Japan Poultry shears sharp edge ready for finishing

sharp edge ready for finishing on a finer stone

Osaka - Japan's most storied knife-making region

Handle: Keyaki (Japanese elm) with plastic ferrule

The gyuto is the Japanese interpretation of the Western chef's knife - versatile across meat

Experience Tosa Craftsmanship in an Aogami #2 Nakiri

Tsunehisa Aogami Sakimaru Sujihiki 240mm - Made in Japan Poultry shears sharp edge ready for finishingExperience Aogami #2 carbon steel in a traditional sakimaru sujihiki a blade built for the art of slicing. The Specs Steel: Aogami #2 (Blue Paper #2) high carbon steel Blade length: 240mm Overall length: 400mm Blade height: 34mm Spine thickness: 5mm Weight: 250g Tip: Sakimaru (rounded tanto style tip) Edge grind: Single or double bevel traditional Japanese geometry Handle: Rosewood octagonal Wa handle with buffalo horn ferrule Origin: Made in Japan