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the Kupilka 30 Snufkin Brown 3060B0 is geared toward urban explorers
A beautiful Japanese knife that is both useful and artistic
Japanese kitchen blades have an awfully difficult but lean edge
The blade core is composed of AUS-2 stainless steel and ZA-18
Sujihiki Japanese kitchen knife Takeshi Saji VG10, bull bone HA4611 24cm the Kupilka 30 Snufkin BrownTakeshi Saji, a well known expert, created this Japanese sujihiki slicer. 31 layers of VG10 nickel plated steel are used to make the blade. The handle has brass bolsters and buffalo bone scales. The knife weights about 345 grams. For slicing meat, fish, and other items finely, this knife is perfect. For both men and women, this high quality, handcrafted Japanese kitchen knife provides a lovely and practical present. One of the best Japanese smiths
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