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slicing and chopping is easily accomplished with these perfectly balanced tools featuring a comfortable and nearly indestructible grip and razor-sharp hardened stainless steel edge
hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores)
If you do a lot of sharpening
but the edge is still remarkably sharp
all sales final
Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife/Gyutou, 240mm (9.5") Naniwa Traditional Stones slicing and chopping is easilyIf you already have a good stainless steel santoku or chef's knife but have been curious about a real "carbon steel" knife, this is for you! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly finished, with excellent overall fit and finish. A GREAT knife in a
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