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Blade Mastery:
the Viking knife has a black finish straight from heat treatment
this knife performs with precision and ease
2mm thick blade made from carbon steel provides maximum cutting power
Flexible 6-Inch Blade: Ideal for precise
KAZUKO 240 - Sujihiki/Slicer 240mm Blade Damascus steel skinner knife 10" Blade Mastery:Made in Japan The blade is elongated and thinner than Gyutoh (butcher knife for meat) and is used primarily to cut apart large pieces of meat. This type can easily cut away meat with the tendons still intact when slicing the beef shank hung by a S hook. The Sujihiki knifes true purpose extends further to dividing the meat through the tendons into blocks of a few kilograms. In restaurants, the more expensive the ingredient becomes, such as file mignon
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