japanese damascus print series meat knife 20 cm BF 20% Always use a wooden cutting

Always use a wooden cutting board to protect the blade and reduce wear

Nakiri's and Universal knives

This series is refined down to the last detail

This series combines technology

every detail is taken into account during production

japanese damascus print series meat knife 20 cm BF 20% Always use a wooden cuttingDamascus Print Series carving knife 20 cm from Shinrai Knives . A carving knife is generally slightly thinner, slightly sharper and slightly shorter than a normal chef's knife. A carving knife is mainly used for cutting meat at the table, or for cutting nice portions or wafer thin slices of meat. People who cut a lot probably suffer from it sometimes. Knives that become blunt very quickly and blades where the cut food always sticks to the knife. This