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Although the Sakai region traditionally specializes in single-bevel blades
It's perfect for carving and slicing roasts
You may see the Honesuki Maru called a "Sakabone" in the wild
Whether you’re Frenching lamb racks or breaking down primal cuts of meat
The brand officially began in 1745 with Juan Arcos
Masakage Kiri Nakiri 165mm other-knives Although the Sakai region traditionallyAbout Masakage Kiri When you first pick up the Kiri, youll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand forged from VG10, a high carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which,
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