Made of a soft polyvinyl acetate material, reduces the impact of the knife minimizing stress to not only your knife but to your hand as well. With a non-slip surface the cutting board allows for precise and accurate cuts!
White binchotan is chemical free, almost smoke free, and burns three times hotter than American charcoal for up to 4-5 hours. The incredibly high heat preserves the flavorful juices and adds a beautiful sear!
Don't hesitate to get your dream product just because you live in a different country!
Suisin Ao-ko Suminagashi
酔心 本霞 • 墨流し青二鋼
The flowing pattern in hand-forged layered steel can be mesmerizing but the advantages of suminagashi (sometimes called Damascus Steel) extend well beyond its beauty. To create these exquisite sashimi knives, craftsmen join carbon steel with soft iron in the kasumi method, then pound and fold the steel eight times on each side. This is a lengthy process, taking as long as needed to make eight kasumi knives, but the end result is a stunning 16-layer blade with the strength and flexibility of a honyaki knife.
Bevel: Single Edged
Steel Type: Blue Steel #2 (Moisture and acidity will cause discoloration or rust)
For Left-Handed Customer
Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.
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