Kiya Carbon Steel Sujihiki Japanese Carving Knife 270mm furikake woody floral and woody musk)

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The sleek and professional stainless steel construction makes them incredibly easy to clean and dry

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These tastes are a great match with the chips' saltiness

By shaving it with a plane instead of sandpaper the wood maintains its toughness and waterproof quality

Kiya Carbon Steel Sujihiki Japanese Carving Knife 270mm furikake woody floral and woody musk)If you've ever eaten Japanese barbecue, you've probably noticed that the beef is typically cut very thinly. Unlike in the west, where it's common to eat a thick steak of beef, in Japan, thinner cuts are more popular. To cut beef like that, a long, narrow blade is ideal. The best knife for the job is the sujihiki Japanese carving knife. From tearing down a large block of beef or pork, to trimming away sinew and fat, to thinly slicing the final product,