Kotobuki knives are made in Japan where knives are made for a specific use and purpose with a unique shape. These knives have a prime quality stainless blade that assists in keeping it is edge and is easy to wash. Sujibiki is the same in shape to the -inchyanagai-inch, but has a thinner spine and double-edge. It used for cutting and slicing meats and is superb for carving. Blade length: 9-1/2-inch Hand wash with a mild detergent and wipe dry. Sharpen with a whetstone.
9-1/2-inch Sujibiki knife for cutting and slicing meats; very good for carving
Made in Japan to time-honored standards and exacting detail
Blade constructed of Japanese 420 series chrome steel for very good resistance to rust and corrosion; double-ground edge retains its sharpness
Double-riveted, ergonomically designed wood care for in black
Hand wash most effective; sharpen with whetstone