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This kitchen knife is made in Seki City, Gifu Prefecture, Japan. It features a handle made from a newly developed polypropylene resin with inorganic fillers, which solves the common problems of traditional Japanese knives such as rusting, rotting, loosening, and unsanitary conditions. The blade is made of 6A steel.
With a heat resistance temperature of 110 degrees Celsius, it can withstand boiling disinfection. The beautiful woodgrain-patterned handle is non-slip, fits comfortably in the hand, and allows for delicate work with precise cutting using the blade's 38 wave-shaped edge. It has a modern and sharp image.
The angle of the blade tip is different from the main body, making it even sharper for better slicing of bread.
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