Kiya Carbon Steel Sujihiki Japanese Carving Knife 270mm mirin so they are easily storable

so they are easily storable anywhere in your kitchen

so take this as your opportunity to experience something truly special

you can take some iron from the foods because an elution of iron ion gets absorbed by the heated foods

retaining moisture

Kiya Carbon Steel Sujihiki Japanese Carving Knife 270mm mirin so they are easily storableIf 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,