Kuro-Ochi herb knife
A small, thin bladed, straight edged knife used for the fine slicing or mincing of herbs, seaweed, or leafy vegetables, its depth allowing the blade to be accurately guided by the knuckles, and acute edge enabling the finest of cuts for sliced rather than crushed preparation. These should always be used on a wooden or plastic boards, and wiped and dried after use to protect both the hard carbon steel edge, and the wood of the handle. About 61 HRC. Blade about 10cm, overall length 21cm. You can find out about the use and care of these knives here.
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