8" Slicing knife KENSEI ITTOSAI 20 cm (steel AUS-8)

In the culinary world it is often said 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 providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, 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 and breathe the spirit and passion of uncompromising blacksmithing.


It is suitable for cutting any food into perfectly thin pieces thanks to its long and narrow blade. It is also useful for preparing Japanese dishes - sushi and sashimi. Corrosion resistance and durability thanks to the special Korudo cold hardening technology of metal to an optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese steel AUS-8; this steel is very durable and holds an edge perfectly. The knife is hand-honed on a 6000 grit water whetstone for impeccable sharpness. Ideal cutting angle thanks to sharpening 15-17 degrees per side. The handle of the knife, according to Japanese canons, is made of natural wood and requires careful handling. Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent.