Steel Type: Aogami super clad stainless steel
Handle: Octagonal magnolia wood and buffalo horn (white)
(Actual horn and wood colors may be different from ones in the picture.)
Saya cover: Magnolia Wood
The blade is thin and sharpness. We recommend it to all chefs, because Kaishin Aogami Super Thin Chef knife is easy to maintain and keep a sharpness.
Sujihiki / Slicer knife
Sujihiki knife is the equivalent to a European slicer knife with a little bit differences. The blade is typically thinner and made out of harder steel, allowing for better edge retention. Sujihiki can be used for filleting,(sashimi) carving and general purposes.