Tsukiji Masamoto Carbon Steel Sujihiki Knife 240mm (9.4″) who have continued to craft

who have continued to craft some of the best knives in Sakai

Carbon breaks under high temperature

This knife has a light weight because it is the sharpness of the blade that will slice through effortlessly

and is heat-resistant

Tsukiji Masamoto Carbon Steel Sujihiki Knife 240mm (9.4″) who have continued to craftThis knife, which combines a traditional Japanese high carbon blade with a Western style double bevel edge, is a great choice for cooks who are more comfortable using Western style blades but want the unparalleled sharpness and durability found in Japanese style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear resistance and edge retention while