Use of a Sushi knife enables you to clean, uniform slices, especially important
when cutting delicate rolled sushi and also when preparing ingredients and
Joyce Chen's authentic Sushi Knife is identical to those used by Sushi chefs. In the traditional Japanese manner, the thin blade is sharpened on the right side only. A single edge cuts faster and more cleanly than a double edged knife. This Sushi Knife holds a razor-sharp edge and will not discolor or transfer a metallic taste to your sushi.
After use, the knife should be carefully washed and thoroughly dried. As with all good cutlery, do not wash in the dishwasher.
Stainless Steel, Beech Handle