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In a Coreless blade
a culinary event
The VG-10 & VG-2 core with Damascus steel Santoku knife is a great stainless steel option with low maintenance and good edge retention
Handle Thickness: 20/20 mm
and chop with ease
Sawakazuma Sabaki / Boning Knife Shironiko Damascus Rosewood Handle Size:120 mm In a Coreless bladeA Sabaki knife is also known as a boning knife. This knife is used for cutting around joints, bones and through cartilage. The Sabaki is a regional Japanese kitchen knife based around the Fukui prefecture. The Sabaki is useful on beef, pork, chicken or fish and can easily separate meat from bones. PLEASE NOTE: This knife is a single bevel blade and designed for right handed individuals. Sabaki Boning Knife Blade Material: Shironiko (White Steel #2)
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