japanese damascus print series meat knife 20 cm BF 20% The blade is hammered by

The blade is hammered by hand in Japanese style

combining traditional craftsmanship with thoughtful design

They do this in the knife capital of Japan: Seki

this premium sharpening stone will keep your knives in top condition for effortless cutting

every detail is taken into account during production

japanese damascus print series meat knife 20 cm BF 20% The blade is hammered byDamascus Print Series carving knife 20 cm from Shinrai Knives . A carving knife is generally slightly thinner, slightly sharper and slightly shorter than a normal chef's knife. A carving knife is mainly used for cutting meat at the table, or for cutting nice portions or wafer thin slices of meat. People who cut a lot probably suffer from it sometimes. Knives that become blunt very quickly and blades where the cut food always sticks to the knife. This