kai shun seki magoroku kaname kiritsuke 7 75 19 5 cm Goud bestek a technique called tsuchime

a technique called tsuchime

Ergonomic and durable handle: Made of moisture resistant black Pakka wood with a traditional Japanese chestnut shape

Cleaning: Clean the knife block with a damp cloth and mild detergent

A dull knife not only makes cooking more difficult

Its compact size allows it to fit on virtually any countertop and remain stable

kai shun seki magoroku kaname kiritsuke 7 75 19 5 cm Goud bestek a technique called tsuchimeThe Seki Magoroku Kaname Kiritsuke knife from Kai Shun combines advanced Japanese technology with traditional craftsmanship. The knife features a core of extremely hard VG Xeos steel, with a hardness of 60 62 (1) HRC, covered with two layers of stainless steel. This unique composition creates a thin cutting edge that minimizes resistance during cutting, while ensuring long lasting sharpness and extremely precise cuts. The handle, made of black grained