Category: 包丁
The Damascus steel knives cut through steak like butter, and the espresso-colored plates have a satisfyingly heavy, rustic feel. Our regular Tuesday steak night just got a serious upgrade.
We had guests over for dinner last night and the knives made cutting through a perfect medium-rare strip steak feel effortless—the Japanese Damascus steel is seriously sharp. The espresso-colored plates are surprisingly hefty and added a restaurant-quality feel to the table.
The ceramic plates have a nice weight and the knives cut through a ribeye like butter. I’ve used them three times now and the edge is still razor-sharp. The espresso finish looks great on the table.
