Kiya Carbon Steel Sujihiki Japanese Carving Knife 270mm furikake The sleek and professional stainless

The sleek and professional stainless steel construction makes them incredibly easy to clean and dry

which ensure wider and deeper permeation to the whole keratin and aid rapid renewal of the cells

These tastes are a great match with the chips' saltiness

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Kiya Carbon Steel Sujihiki Japanese Carving Knife 270mm furikake The sleek and professional stainlessIf you've ever eaten Japanese barbecue, you've probably noticed that the beef is typically cut very thinly. Unlike in the west, where it's common to eat a thick steak of beef, in Japan, thinner cuts are more popular. To cut beef like that, a long, narrow blade is ideal. The best knife for the job is the sujihiki Japanese carving knife. From tearing down a large block of beef or pork, to trimming away sinew and fat, to thinly slicing the final product,