OURYU DAMASCU SANTOKU
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What is it for? Thanks to the hammering of the blade, the slice slides more easily on the blade. This is a daily knife used for cutting meat, fish and vegetables. It is designed as a traditional Japanese vegetable knife (Nakiri) and as a meat knife. The wide blade guarantees a stable cut and the pointed end looks like a butcher knife. Wash the blade in hot water and wipe off. No dishwasher.