The Carving and Sashimi Knife has a long, narrow blade, like those traditionally used in Japanese cuisine to prepare sashimi or sushi. However, this blade shape also lends itself to delicate carving tasks, such as thinly slicing beef, poultry, or cooked fish prior to plating. The blade is long enough to slice most fish and other meats but is still a nimble extension of the hand. Hand-sharpened by highly skilled artisans, the full-tang X-7 Damascus steel blade features a mesmerizing pattern of swirling, water-like waves that catch the light with every angle.
