This pointed narrower blade is perfect for carving wafer thin slices of roast meat, fish or cold cuts. Like all Japanese knives the bottom edge is sharp so when cutting long fish one is able to use the whole length of the blade.

Constructed from a single layer of Molybdenum Vanadium Stainless Steel these blades are hand honed and spectacularly sharp. The handles are triple riveted ensuring extra durability and sturdiness. 

Maintaining the Classic II blades is easy on a JKC Water Wheel Sharpener (KC100). As soon as blades start to dull you should start re honing little and often. However if the Classic II knife is ever allowed to become totally blunt we recommend the JKC Whetstone Kit to bring back a good working edge

• Model Characteristics
• Blade construction - Stamp formed. Molybdenum Vanadium Stainless Steel
• Handle construction - Laminated wood with silicon injection
• Cleaning - NOT RECOMMENDED for Dishwasher. Hand wash - mild detergent. DRY IMMEDIATELY
• Sharpening - JKC KC 100 Water Wheel Sharpener or JKC Whetstone Kit
• Storage - In a wood block / in the packaging box / separate area in knife drawer / magnetic knife bar
• Blade length - 165mm (~6 ½")
• Country of Origin - Japan

SPECIAL NOTES: This knife should not be used for ANY kind of twisting or prising. Do not use on bone or frozen foods.