Description
- Razor-sharp edges and recurved blades make cutting effortless and keeps juices in the meat
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- The blades are constructed of high-carbon AUS8A Japanese highly polished stainless steel
- Ebony pakkawood handles feature inlaid rondels; water resistant, won’t harbor bacteria
- Made in Japan with a limited lifetime warranty
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