67 layers of Damascus steel for a harder blade that stays sharper longer. Ergonomic pakkawood handle with full-tang construction for precision and control.
Designed to glide through any protein, the carving knife features a rounded point to prevent over-prodding the meat (or draining away its delicious juice) and the two-pronged, stainless-steel fork secures meat while slicing.
Made utilizing the 3-step Honbazuke method – an advanced heat treatment to achieve a combination of hardness and flexibility that creates an exceptional 12-degree cutting edge.
Our knives are expertly crafted tools that maintain their sharpness for extended periods with proper care. Do not clean in the dishwasher. Hand-wash only. Frequent honing is recommended.








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