Nashiji Sujihiki Secateurs_All with a smooth surface

with a smooth surface

This lovely feature adds a touch of elegance and convenience to your sake experience

The blades are very sharp and can you can sharpen them again with a small whetstone

its reflective surface casting a warm

A Touch of Class: Elevate your kitchen or bar setup

Nashiji Sujihiki Secateurs_All with a smooth surfaceSujihiki 240 Turn heads even before slicing The core steel is blue paper steel (Aogami #2). This refers to the old system of classifying steel in Japan, not the color of the steel. It is similar to the older white paper steel (Shirogami) with the additions of tungsten and chromium. This results in harder steel, better edge retention, and smaller brittleness. The outside layers are also traditional high carbon steel. Only hand wash and oil the knife