Thinly cut vegetable and meat, finely fillet fish and already nearly artistic hand abilities of the cook: These characteristics distinguish the Japanese kitchen.
This kind of the preparation requires also a particularly good tool. The chef´s knife presents the traditional blade and handle form. The modern steel alloys and sharpening techniques guarantee a high value in daily use.
Knife for cutting of vegetable, salad and herbs. Both sides sharpened.
Total length approx. 30 cm.
Length of the blade approx. 17 cm.
Weight approx. 125 g.