Seki Sekikanetsugu Stainless Steel Steak Knife & Folk Set

Seki Sekikanetsugu Stainless Steel Steak Knife & Folk SetThe Kaneji Seki Sekikanetsugu Japanese Steak Knife ST 500 offers exceptional precision and sharpness for all your meat slicing needs. Designed with premium quality materials, this steak knife ensures effortless cutting, enhancing your culinary experience whether at home or in a professional kitchen. Crafted with attention to detail, the Kaneji Seki Sekikanetsugu Japanese Steak Knife ST 500 stands out for its durability and ergonomic design. Its

The 300mm blade length suits artful thin carving of proteins and slicing terrines

the knife pairs these specifications with a mother-of-pearl handle

This Nakagawa Blue 1 Wide Bevel Kasumi Santoku 180mm with an ebony handle is a double-bevel knife best fit for professional chefs and enthusiasts requiring a reactive carbon steel blade for general preparation

This 240mm blade measures 50mm at the heel with spine thicknesses of 2

factory stock rosewood handle with pakkawood ferrule

The migaki surface finish presents a polished aesthetic on this double bevel blade

Steel type: Ginsan Core with Damascus cladding

This Nakagawa Ginsan Sujihiki 240mm is a stainless steel slicer best fit for users requiring a long blade for protein carving and general slicing tasks

The Hayabusa line features a thin grind behind the edge suited to precise slicing

facilitating clean separation of ingredients without rocking motions

Aogami #2 steel measures 61-63 HRC and contains tungsten and chromium additions that improve toughness and edge retention while maintaining ease of sharpening

suiting household users who require a stainless steel gyuto that balances sharpness with straightforward maintenance characteristics