The sardine is one of the most used knife in an every day kitchen. Why? Because it’s small easy to handle and you can cut pretty much everything with it.
This knife is perfect for al the small tasks like perecise cutting , cutting out the hard core of fruits and vegetables, peeling ect...
Steel: UHB-20C ( high carbon steel ). UHB-20C is one of the finnest carbonsteel there is. Uhb-20c has such a fine atomic structure that some company's even claims the blade don't need to be resharpend!
Handle: Bufalo horn+ Mosaic pin
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