Sujihiki Japanese kitchen knife Seki Kanetsugu Zuiun 9309 24cm The baking dish

The baking dish

the cast iron oval gratin dish spreads and holds heat evenly

pound wrap up

Damascus SG2 steel is used to make the chef knife Shiro Kamo's blade

Gyuto Shigeki Tanaka's walnut handle is octagonal in shape

Sujihiki Japanese kitchen knife Seki Kanetsugu Zuiun 9309 24cm The baking dishSeki Kanetsugu Sujihiki Zuiun, 24 cm. With its long, narrow blade, the Sujihiki is a double edged slicing knife that effortlessly cuts through meat and vegetables while maintaining the freshness of each component. A unique model called the Zuiun was produced to commemorate the company's 100 years of existence. Japanese swords resemble the wavy "hamon" design on the blades of Seki Kanetsugu Zuiun knives. Seki Kanetsugu Cutlery, in its current form, has