Individual Knives

Reach for this carving knife once the roast is out of the oven and ready to be carved and served. The long, thin blade cuts smoothly through large ham, roast beef, or turkey, but because it is light in the hand, it allows for precision and control needed to gently shave the skin off fish. Keep the Japanese Saya (sheath) on the blade and secured with the pin lock when not in use, both to protect the blade while in storage and for safety purposes.