Description
Contrary to its name, this knife can be used as a multi-purpose knife for meats and seafood as well. This knife should not be used as a cleaver to chop through hard foods such as bones, frozen foods, etc.
Original Molybdenum steel has better edge-retention and is easier to sharpen than most other brands.
Virtually maintenance-free compared to carbon steel blades.
Made in traditional Japanese shapes with single-bevel edges (except JU-65 which has a double-bevel).
Pakka wood handle has the look and feel of natural wood but lasts much longer.
