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Width:17mm
They are antibacterial
The underground method in Japanese sword-making called “Seki-den” which started some 800 years back has been handed down to this present day
and manufactured for the first time in Japan "a kitchen knife that cuts well and does not rust" by sandwiching both sides of the blade steel with stainless steel
Seisuke SK-85 Ion plating Nakiri 160mm Gray Pakka wood Handle Gyuto Width:17mmSeisuke At Seisuke Knife, we proudly present our own brand Seisuke. Collaborating with skilled smiths across Japan, our goal is to make high quality culinary tools accessible to all. Each knife is meticulously handcrafted by a diverse group of talented craftsmen in limited quantities. What sets our knives apart is not only their outstanding craftsmanship but also their unique handles and varied blade materials. Our designs showcase a wide range of
