Kikuichi Honesuki Kaku Carbon Boning 15cm/6.0" non-stick and allow to steep for

and allow to steep for three to five minutes

Shun's extremely sharp edge even cuts through fibrous material with ease

BK Meiji8" Chef Knife

Stainless steel knob safe at any oven temperature

This is Food Safe

Kikuichi Honesuki Kaku Carbon Boning 15cm/6.0" non-stick and allow to steep forCarbon steel is the workhorse of the knife industry. In use for nearly a millennia, it holds a super sharp edge and is easy to sharpen. These single steel blades are tough and sharp, with an edge geometry that is like a faster, thinner version of its European counterparts. Light and easy to sharpen, our Carbon Steel series takes a very keen edge due to the fine grain structure of the steel. Product Features Blade: Single steel. SK 4 carbon steel HRC: