Sakai Takayuki Aonikou Blue-2 Couteau à trancher en acier au carbone/Sujihiki, 240 mm (9,5")

Nice quality knife and not very expensive for the wooden handle and carbon blade. Looks cool too!

First time using this knife. I used it to broke down a whole leg of Lamb and a beef top sirloin. It was very satisfied to feel the knife slipped in between the muscle and the gristle. It performs the same as my other $400 powder steel sujihiki. Slicing them into fondue was as easy as slicing mushroom. If you are a meat lover and like to processes primal. This one is for you. I used liquid coconut oil to maintain the carbon steel pans, knives, and cutting board.