In Japan, the kiritsuke is used for all of your slicing needs. Known as a master chef's knife," it offers best cutting performance and versatility with its straighter edge. With the 8 inch blade, it is perfect for slicing and push cuts. It makes Julienne, dice or brunoise vegetables with ease while also being an excellent choice when cleaning and portioning fish. The blade slices cooked proteins easily gracefully so you will probably find yourself reaching out more often than not in order to slice up food onto plates! Specifications:Knife Type: NakiriSteel Type: AUS10 Stainless Steel CoreBlade Hardness: HRC 58-60Blade Type: Double-Edged (50/50 balanced, available for left-handed-right-handed)Blade Length: 8 inchHandle Material: Premium Rosewood (much denser/harder and stronger than mahogany) Use and Care- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.- Hand wash with warm water and towel dry.- Use a sharpening stone to maintain the sharpness of the blade.- Do not use a dishwasher to clean your knife.
