7" Slicing knife Kensei Bokuden 18cm (steel AUS8)

It is often said in the culinary world that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and ensuring optimal safety in the kitchen. Using a properly made and sharpened knife means you have more control over what you're cutting. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and surgically accurate, whether you're slicing greens or a huge pumpkin with nutmeg. That's why FISSMAN introduces a whole new level of knives and hatchets designed in Seki City, Gifu Prefecture. Where more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan, they breathe the spirit and passion of uncompromising blacksmithing.


The FISSMAN KENSEI BOKUDEN 7" deli or filet knife is the perfect slicing tool. The blade is very thin and flexible, which makes it easy to cut meat and fish on fillets.It is also very convenient for cooking carpaccio, for example, from beef or salmon.Due to the long and narrow blade, it is easy to achieve thin, perfectly even slices.Corrosion resistance and durability thanks to the special Korudo cold-hardening technology for metal to an optimal level of 58 HRC on the scale Rockwell.The blade is made of AUS-8 high carbon Japanese steel, this steel is very strong and holds an edge very well.The knife is hand honed on a 6000 grit water stone for perfect sharpness.Ideal cutting angle due to sharpening 15-17 degrees per side.Knife handle is made made of high quality G-10 waterproof wear-resistant material, which perfectly withstands both low, t as well as high temperatures and due to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave indifferent any true connoisseur of high quality knives.


High carbon steel - do not leave wet for a long time! For sharpening, we recommend using a whetstone.After sharpening, rinse with water and immediately wipe dry with a clean cloth.Do not wash in a dishwasher.Please follow the care instructions and the knife will serve you for a long time.This product meets all safety and hygiene standards.