Traditional Japanese knife, with which only one cut is sufficient due to the length of the blade. The best tool, for example, for a sushi chef, but it is also suitable for slicing ham, filleting fish or cutting open pâtés, terrines, spits, etc.

The high chromium content of the single-layer AUS-8 hammered steel ensures corrosion resistance and a hardness of 59 HRC on the Rockwell scale. Recommended sharpening angle 15 °.

The dimples on the surface of the hammered steel act as air pockets, which reduce the frictional resistance between the food and the blade when cutting.

The handle is made of boxwood impregnated with special resins, which is highly resistant to moisture, chemicals and odors.