The Aogami Super steel which is used for the core of these knives is seen as one of the best performing steels used for Japanese kitchen knives by many blacksmithes. The dark Kurouchi finishing is a hard work of art but leaves a highly performing, long-lasting and beautiful knife in return.
Core: Aogami Super steel, hardened to HRC64-65.
Cladding: Carbon steel
Finishing: Suminagashi-Tsuchime (hammered)
Blade: Distal tapered, which leads to a better balance of the knife.
Handle: Made of rosewood Shinogi shape, which is very dirt-resistant and robust, with packer wood bolster.

A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.