Sujihiki Japanese kitchen knife Ittetsu Aogami Super IWK-209 27cm then pat dry with a

then pat dry with a towel

Naoki Mazaki

On the grip and blade

Yu Kurosaki ZSE-165NA Senko Nakiri knife

To allow the stone to flow into the nooks and crannies of each serrated blade

Sujihiki Japanese kitchen knife Ittetsu Aogami Super IWK-209 27cm then pat dry with aThe blade of the Ittetsu Sujihiki knife is 27 cm long. The Sujihiki is a long, narrow bladed Japanese kitchen knife that is mostly used to precisely cut meat, fish, and prepared foods into thin, uniform slices. The knife minimises textural damage by gliding through food with a long, gliding action because of its thin blade and comparatively low height. The blade is composed of three layers of steel with stainless steel facings and an Aogami Super