The Miyabi Isshin Series of knives are produced in Seki City, Japan. A layer of High Carbon Stainless Steel (AUS8) is sandwiched between two layers of soft steel which is laser cut to the final shape. With expert heat treatment, the blade is hardened to 57:59 HRC resulting in an enduring edge that is easy to resharpen. The handle is made of laminated rosewood. This is one of the best entry-level series of knives we sell.Sujihiki & Slicers: The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut. Function – Slicing and carving of meat and fish without bones. Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available) Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.
All knives come with one free sharpening. Avoid using on frozen foods and on bones.