The long and thin blade (270 mm) of this slicing knife allows you to make just one long even cut. Due to the extreme sharpness, no force needs to be applied when cutting, and the cut remains neat and visually flawless. You can cut thin slices of both processed meat and fish fillet. It is also suitable for unwinding pâtés, terrines, etc.

This 33-layer knife with hammered surface treatment and a classic western-type handle belongs to the "bestsellers" of Sakai Takayuki. The aesthetic appearance, the quality of the final finish and the utmost sharpness are impressive. The knife is convenient and effective in use. Sharpening and care do not require much effort, because the blade really keeps sharpness for a long time and is stainless. Spain mahogany wood has been used to make the handle, and the VG-10 steel core has reached a figure of 60-61 HRC on the Rockwell scale during heat treatment.