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Experience ZA18 Stainless Steel in a Flat-Edged Nakiri with a Full-Tang Pakka Wood Handle
A fillet knife lives or dies by its flex - too stiff and you lose meat to the bone
Ensure knives are fully dry before storing to prevent moisture build-up in slots
effective sharpening system that will outlast any pull-through sharpener
sharp blade that makes it particularly suitable for cutting hard cheeses - aged cheddar
Shibamassa V5 Stainless Santoku Knife 170mm Japanese Saya Experience ZA18 Stainless Steel inExperience Seki Craftsmanship in an Everyday Santoku The Shibamassa V5 Santoku 170mm is made in Seki City, Japan the historic cutlery capital of Japan from VG5 stainless steel with a San Mai construction. A refined, well balanced everyday knife that punches well above its price point. The Specs Steel: VG5 stainless steel San Mai, stamped Edge grind: Even 50 50 double bevel Blade length: 172mm Blade height at heel: 46. 5mm Spine thickness at heel: 1.
US$ 1935.00
US$ 185.60
US$ 104.53
US$ 2370.03
