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Fissman 8 Slicing Knife SAMURAI ITTOSAI 20 Cm(steel AUS-8)

2576 8" Slicing Knife SAMURAI ITTOSAI 20 Cm(steel AUS-8) The gastronomic or slicing knife is an excellent cutting aid. The blade is very thin and flexible which makes it easy to cut meat and fish into fillets. It is also very handy for making carpaccio, like beef or salmon. The long and narrow blade makes it easy to achieve thin, perfectly straight slices. Resistant to corrosion and durable thanks to the special technology of cold hardening the metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese AUS-8 steel, this steel is very durable and holds sharpening perfectly. The knife is hand sharpened on a 6000 grit water stone for perfect sharpness. Perfect cutting angle thanks to the sharpening of 15-17 degrees per side. The handle of the knife, according to the Japanese canons, is made of natural wood and requires gentle handling. The packaging, made of premium textured cardboard with silver embossing, will not leave indifferent any true connoisseur of high quality knives.High carbon steel - don't leave it wet for long! We recommend using a sharpening stone for sharpening. After sharpening, rinse with water and wipe dry immediately with a clean cloth. Do not wash in the dishwasher. Please follow the care recommendations and the knife will last you a long time. This product complies with all safety and hygiene standards.

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Fissman 6 Chef's Knife SAMURAI MUSASHI 15 Cm (Steel DAMASCUS)

Fissman 6" Chef's Knife SAMURAI MUSASHI 15 Cm (Steel DAMASCUS). The FISSMAN SAMURAI MUSASHI 6" chef's knife is a knife with a wide, strong blade and a finely ground cutting edge. A real all-rounder for professionals and amateur chefs. If its cutting edge is mentally divided into three parts, you will find that it is suitable for completely different tasks. The front part can easily chop onions or potatoes, the middle part is perfect for cutting spicy herbs and the back part is convenient for cutting solid foods. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to Korudo's special cold hardened metal technology to 61 HRC on the Rockwell scale. Damascene blade consists of 67 layers of durable VG-10 stainless super steel. Overlapping layers of steel form an inimitable pattern reminiscent of a rolling sea. Craftsmen sharpen the blades by hand, using the ancient Japanese Honbazuke method. The perfect cutting angle thanks to the sharpening is 15-17 degrees per side. The handle of the knife is made of high-class waterproof and wear-resistant G-10 material that can withstand both low and high temperatures perfectly, thanks to which the knife does not slip in your hand and does not absorb extraneous odors. Premium textured cardboard packaging with silver embossing leaves no true connoisseur of high quality knives indifferent.High carbon steel - don't leave it wet for long! We recommend using a sharpening stone for sharpening. After sharpening, rinse with water and wipe dry immediately with a clean cloth. Do not wash in the dishwasher. Please follow the care recommendations and the knife will last you a long time. This product complies with all safety and hygiene standards.

Fissman 8 Chef's Knife SAMURAI MUSASHI 20 Cm (Steel DAMASCUS)

Fissman 8" Chef's Knife SAMURAI MUSASHI 20 Cm (Steel DAMASCUS). The FISSMAN SAMURAI MUSASHI 8" chef's knife is a knife with a wide, strong blade and a finely ground cutting edge. A real all-rounder for professionals and amateur chefs. If its cutting edge is mentally divided into three parts, you will find that it is suitable for completely different tasks. The front part can easily chop onions or potatoes, the middle part is perfect for cutting spicy herbs and the back part is convenient for cutting solid foods. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to Korudo's special cold hardened metal technology to 61 HRC on the Rockwell scale. Damascene blade consists of 67 layers of durable VG-10 stainless super steel. Overlapping layers of steel form an inimitable pattern reminiscent of a rolling sea. Craftsmen sharpen the blades by hand, using the ancient Japanese Honbazuke method. The perfect cutting angle thanks to the sharpening is 15-17 degrees per side. The handle of the knife is made of high-class waterproof and wear-resistant G-10 material that can withstand both low and high temperatures perfectly, thanks to which the knife does not slip in your hand and does not absorb extraneous odors. Premium textured cardboard packaging with silver embossing leaves no true connoisseur of high quality knives indifferent.High carbon steel - don't leave it wet for long! We recommend using a sharpening stone for sharpening. After sharpening, rinse with water and wipe dry immediately with a clean cloth. Do not wash in the dishwasher. Please follow the care recommendations and the knife will last you a long time. This product complies with all safety and hygiene standards.

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Fissman 6 Deba Knife SAMURAI HANZO 15 Cm(steel AUS-8)

2582 6" Deba knife SAMURAI HANZO 15 cm (steel AUS-8). Traditional Japanese Deba knife FISSMAN SAMURAI HANZO 6"- has an easily recognizable wedge shape and a thickened blade, on the edge of which you can strike with your hand. Its main purpose is the primary cutting of sea and river fish, cutting off their tails and fins. It perfectly reflects the traditions and culture of Japan, where fish and seafood are the basis of the nutritional diet. Buy such a knife for any kitchen where people often cook seafood with pleasure. Resistance to corrosion and durability thanks to the special technology of cold hardening the metal by Korudo to the optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese AUS-8 steel, this steel is very durable and holds sharpening perfectly. The knife is hand sharpened on a 6000 grit water stone for perfect sharpness. Perfect cutting angle thanks to the sharpening of 15-17 degrees per side. The handle of the knife, according to the Japanese canons, is made of natural wood and requires gentle handling. The packaging, made of premium textured cardboard with silver embossing, will not leave indifferent any true connoisseur of high quality knives. High carbon steel - don't leave it wet for long! We recommend using a sharpening stone for sharpening. After sharpening, rinse with water and wipe dry immediately with a clean cloth. Do not wash in the dishwasher. Please follow the care recommendations and the knife will last you a long time. This product complies with all safety and hygiene standards.

Fissman 9.5 Yanagiba Knife SAMURAI HANZO 24 Cm(steel AUS-8)

2579 9.5" Yanagiba Knife SAMURAI HANZO 24 Cm(steel AUS-8) Yanagiba knife is ideal for manipulation with fish. It is mainly used for cutting boneless fish fillets for sashimi and sushi dishes, but it can also be used for cutting small and medium sized fish fillets and is often used for skinning fish as well. Yanagiba is a traditional Japanese knife with a single-sided sharpening. Both the back surface, which is slightly concave and called Urasuki, and the front bevel, which is called Shinogi, make it easy to separate the sliced piece from the blade after cutting. The narrow blade and relatively sharp edge angle of the Yanagiba are features that greatly reduce the effort required to cut ingredients. Corrosion resistance and durability thanks to Korudo's special cold hardening technology to an optimal 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese AUS-8 steel, this steel is very durable and holds sharpening perfectly. The knife is hand sharpened on a 6000 grit water stone for perfect sharpness. Perfect cutting angle thanks to the sharpening of 15-17 degrees per side. The handle of the knife, according to the Japanese canons, is made of natural wood and requires gentle handling. The packaging, made of premium textured cardboard with silver embossing, will not leave indifferent any true connoisseur of high quality knives.High carbon steel - don't leave it wet for long! We recommend using a sharpening stone for sharpening. After sharpening, rinse with water and wipe dry immediately with a clean cloth. Do not wash in the dishwasher. Please follow the care recommendations and the knife will last you a long time. This product complies with all safety and hygiene standards.