Japanese chefs never let go of this knife. And that’s what you will do too! Why? Because it allows you to finely chop or portion your meat, fish, and vegetables with precision.
It is a much lighter knife compared to the rest (of the European market) which -due to its design- allows you to combine functionality and elegance in your kitchen.
There is nothing more important for a chef -and for anyone who loves cooking- than a good knife. It is our right hand in the kitchen and it’s really worth investing in it.