made from Japanese blade steel handmade handle made from wenge wood The chef's knife combines a long blade for cutting raw meat and fish with the necessary width for all kinds of vegetables. An all-rounder for everyday use. Kodawari - in Japan, this term stands for the pursuit of perfection. It's no wonder that professional and amateur chefs consider Japanese knives indispensable. Due to the different layers of steel, they are particularly sharp, so the properties of the food are only minimally changed when cutting. Beauty and taste are thus preserved. The KYOTO knife series from ZASSENHAUS is characterized by the special features of the Japanese blade steel 440C, which is wear-resistant and corrosion-resistant thanks to a higher carbon content. The hammer blow is not only aesthetically pleasing, but also creates small air cushions so that the food can be more easily released from the blade. The handy handle made of precious wenge wood enables precise cutting without losing hand strength. With a minimum of care, your knife will accompany you for many years as you create delicious menus.
