Sujihiki Japanese kitchen knife Ittetsu Hokiyama Hamono IWH-210 24cm This bread knife is not

This bread knife is not dishwasher safe

The blade won't rattle or come off thanks to the water buffalo ferrule

Magnolia wood is used to make the Masahiro 240 mm Yanagiba Sheath

He is a member of the esteemed Japanese Knifemakers' Guild and has received multiple accolades from the Fukui Prefectural Government for his skill

Sujihiki Japanese kitchen knife Ittetsu Hokiyama Hamono IWH-210 24cm This bread knife is notA 24 cm long Japanese sujihiki slicing knife. Aogami Super steel that has been stamped is used to make the blade. This well known Japanese carbon steel is easy to sharpen and has a long lasting edge. The blade has a genuine appearance thanks to a black finish. Walnut wood is used to make the traditional Japanese wa handle. Because it weighs just 115 g, the Hokiyama series' Ittetsu sujihiki knife is comfortable to use for extended periods of time