Steel Type: Ginsan 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
Ginsan steel (Silver-3) knife is resistant to rust. The blade is thin and sharpening very easy. We recommend it to all chefs, because Kaishin Ginsan 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.
There are no reviews yet.