The Japanese masters have been able to master the process of forging the steel making it gradual, that the blade doesn´t suffer with the contrast of the shock with the cold water, getting extremely hard but also resistant leaves, that if they bend they don´t break. This process is called tempering and consists of going heated and working the steel gradually. It´s a much slower process than the previous one but it ensures an exceptional quality to the blade in terms of hardness and flexibility. That's why this Sushi Knife Hiuchi won´t break, and of course it´ll raise your sushi or sashimi to another level.
Japanese Sujihiki Knife. High Quality
Material: Japanese Multilayer Damascus Steel and Siam Rosewood Wood Handle.
