A Japanese-style double-edged knife with 22 laminated layers.

For Japanese chefs. Wasujibiki Laminated Forged Fabric 240

The 22 laminated layers are beautiful. A Japanese-style double-edged knife.
The blade is rust-resistant, thin and sharp at 1.8mm thick, and is easy to maintain and has a sharp cutting edge. The handle uses high-quality buffalo octagonal. Light, well-balanced, and easy to grip. This is a knife with all three features.
A sujihiki (slicer) knife is used for slicing meat or cutting into large blocks of meat. Because the blade width is narrow, it can be used for cutting along the grain or slicing meat. Since it is a double-edged type, it can be used regardless of left or right handedness.

Check amenoma !

A double-edged knife preferred by Japanese chefs. It goes well with Deba and Yanagiba, and can be used to create a gorgeous look at counter cooking areas. The blade fits well and is lightweight, so you won't get tired even when working for long periods of time. This knife allows you to fully enjoy the unique characteristics of a thin blade.

As with all knives, there is a risk of chipping if the blade is "kneaded". please note.

*Can be resharpened and repaired.