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carbohydrates
Hone regularly with a honing steel to maintain the edge
the same long tapered blade that slices through roasts and whole birds in clean
Handle: White resilient synthetic
Tsunehisa Aogami Sakimaru Sujihiki 270mm Sabatier carbohydratesExperience the razor sharp precision of a traditional Japanese carbon steel slicer, built for sashimi, nigiri, and fine meat work. The Specs Steel: Aogami #2 (Blue Paper Steel) with chromium and tungsten additions Edge angle: Single bevel traditional Japanese grind Blade length: 270mm Overall length: 420mm Blade height: 34mm Blade thickness: 5mm Weight: 260g Handle: Rosewood with buffalo horn ferrule (Wa style) Origin: Tosa, Japan The Tsunehisa
US$ 160.00
US$ 155.00
US$ 165.00
US$ 160.00
