Sugimoto Stainless Steel Large Nakiri (Small Chuka) 190mm CM4040

Sugimoto Stainless Steel Large Nakiri (Small Chuka) 190mm CM4040Sugimoto History of Sugimoto cutlery can go back to 1830s, started our from a metal smith that specialized in sword and knife making, After World War II Sugimoto was the first to begin producing Western and Chinese style knives. Sugimoto Cutlery has now become recognized by professional chefs world wide. The CM4040 is originally design for slicing roasted Beijing Duck skin and therefore is grinded to be very thin behind the edge. However, due to its

knives from Ikeda brothers are highly thought after

Grit: 15000

best fit for professional chefs and enthusiasts requiring precise push-cutting performance

we finally chose the handle type

It is possible to make super thin slices and mandoline

The Sakai Takayuki Inox Yanagiba 270mm is a single bevel sashimi knife best fit for first-timers

1mm at both the heel and middle

Forged in Sakai by Aoki Hamono

Weighing 167g with a spine thickness of 2

For the custom hardwood handle and saya set

this is one of the reasons that I am not a big fan of PM monosteel knives)

The Sakai Takayuki White 2 Tokujou Deba 150mm is a single-bevel Japanese fish knife best fit for professional chefs and enthusiasts requiring a traditional tool for butchering fish and splitting smaller bones