'-Blade Type Slicing / Carving (Sujihiki Style)
-Blade Length 20 cm (8 inches)
-Cladding 67-Layer Damascus Steel
-Hardness HRC 60±2
-Edge Angle 15° per side (Double Bevel)
-Best For Roast Beef, Brisket, Ham, Sashimi, Large Poultry

-The Art of the Slice
One-Stroke Cutting: Use the full 8-inch length of the blade to cut in a single "pull" motion. This prevents the jagged edges caused by back-and-forth sawing.

The Perfect Presentation: Ideal for hosting—use this blade to carve meat tableside. Its striking Damascus pattern makes it a conversation piece as much as a tool.

Maintenance: To protect the 67-layer finish and the VG-10 edge, always hand wash and dry immediately. Store in a wooden block or magnetic strip to avoid chipping the high-carbon core.

'-Damascus Blade: 67 layers of VG-10 stainless super steel for durability and a unique pattern.

-Korudo Technology: Cold-hardened to 61 HRC for exceptional sharpness and corrosion resistance.

-Honbazuke Method: Manually sharpened with a 15-17 degree cutting angle for precision.

-G-10 Handle: Waterproof, wear-resistant, and non-slip, ensuring comfort and safety.

-Premium Packaging: Textured cardboard with silver embossing, ideal for gift-giving.

'-High carbon steel - avoid prolonged exposure to moisture.
-Handle Material G-10 (Premium Fiberglass Laminate)
-Sharpen with a whetstone, rinse, and dry immediately.
-Core Material Japanese VG-10 Super Steel
-Not dishwasher safe.