Blade thickness 2 mm, Blade length 165 mm, overall length 290 mm, 185 g.

Perfect for vegetables. Straight cutting edge for clean through cuts and a wide blade for precise guidance.

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 Kusakichi. 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%).