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A precision-minded Japanese slicing knife with a textured blade that improves performance and durability. Part of the chef-designed Kai Shun Premier series, which is equally suitable for left- and right-handed users. —DETAILS— Renowned Japanese knifemakers Kai Shun teamed up with German chef Tim Mlzer to create the Kai Shun Premier range, featuring multi-textured steel blades that are both hard and flexible at once, plus symmetrical wooden handles that are suitable for both left- and right-handed cooks. In this series, every blade’s back down to its middle has been hand-hammered to create an effect known as ¡®tsuchime¡¯; in addition to looking beautiful, these air pockets prevent food from sticking to the knife as you prep. The core of hard VG MAX steel is surrounded by 32 layers of Damascus steel and forged in a steep, tapered V-shape that provides incredible durability, sharpness, and edge retention. A continuous tang in the handle ensures stability and balance when cutting, and the overall lightness of the knife makes it a joy to use. A slicing knife is long and narrow, able to cut neat pieces of cooked meat, large vegetables, cake, and more. (When preparing meat with any Japanese knife, make sure to avoid hitting bones directly with too much force, as this may chip the blade.) Read our Japanese knife care guidehere. —BENEFITS— ¡®A professional chef¡¯s input has helped make a knife all avid cooks will greatly appreciate, like the air pockets and comfortable, tarnish-proof handle that looks good as new even after heavy useDbecause Kai Shun Premier knives are made to be used heavily, staying sharp for long stretches of time. The engraved bull¡¯s head at the bottom adds a nice, subtle touch.¡¯