Today I would like to introduce a Japanese knife that is very popular all over the world.
First of all, the most noteworthy feature of Japanese knives is their sharpness. The difference is that Western knives cut by pushing, while Japanese knives cut by compromising. You can cut the food into sharp cross-sections without crushing the fibers. This sharpness comes from Japanese swords. Japanese knives adhere to the traditional manufacturing method of Japanese swords, and new techniques have also been introduced to make steel from steel or soft iron in a kettle at high temperatures, and from stainless steel. The Japanese have established a manufacturing method for making knives by joining steel and dissimilar materials through hot rolling and other methods. By adhering to the traditional method of repeatedly quenching and tempering, grinding and polishing, and advancing technological advances, we are able to evaluate knives with sharpness and consistent quality.
And this is what I will introduce today.
Seki Magoroku model 「Benifuji」. Authentic with both sharpness and durability. It also maintains its sharpness for a long time. The blade is stainless steel. It is a type of Santoku knife, and it is an all-purpose knife that can be used for tough ingredients such as meat, fish, and vegetables.This is an excellent item that can be used for most dishes.
If you are interested, please check the details from the link below.
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