Tsunehisa Aogami Sakimaru Sujihiki 270mm Sabatier Experience 190 Years of French

Experience 190 Years of French Knife-Making in a Classic 230mm Chef's Knife

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Spine Thickness at Base: 2

the same long tapered blade that slices through roasts and whole birds in clean

Construction: Laser cut

Tsunehisa Aogami Sakimaru Sujihiki 270mm Sabatier Experience 190 Years of FrenchExperience 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