BUNMEI USUBA Chopper 18cm Knives can become blunt when

Knives can become blunt when stored touching other objects

Tip: Also good for slicing up a juicy steak off the braai into bite size slivers

buy the G-2

The attractive kink in the blade give these knives the 'oriental' styling

The accessory is made of the finest stainless steel called CROMOVA 18 (Chromium

BUNMEI USUBA Chopper 18cm Knives can become blunt whenThe Yoshikin company complements its Global line with a series of traditional Japanese knives: Bunmei. The blade is forged in special CROMOVA 18 molybdenum vanadium steel hardened and tempered to 56 58 degrees Rockwell and have a special satin finish that favours the release of food from the blade. The handle is traditional Japanese, made of wood (Hinoki wood) and faceted which allows a firm grip to improve cutting precision. A characteristic feature