Large chef´s knife for cutting meat and fish, with a wide blade for good control.

Suminagashi Knife, "Gold Steel" (Tozaburo)
The impressive cutting performance of Japanese cooking knives often contrasts with the extra maintenance required for daily use. This is not the case with these elegant knives from the master workshop Tozaburo. The stainless composition of the blade with its 17 layers of Suminagashi steel and a cutting edge of "Gold Steel" make it simultaneously sharp and user-friendly. The handle cheeks of laminated palisander are connected to the full tang with three rivets. The hammered surface structure lends the blades an archaic appearance and prevents food from sticking, making each cutting chore a delight.

*V10 steel: highest-grade stainless steel blade, alloyed with cobalt to make it wear-resistant and very strong (60 Rockwell). (C = 1.0%, Cr = 15%, Mo = 1.0%, V= 0.2%, Co = 1.5%).