Izumi Ichiago - Slicing knife is designed for long, clean, and even cuts: roasts, ham, duck breast, cooked fish, or large pieces to portion cleanly. Its design, signed by knifemaker and technical author Ernst Siebeneicher-Hellwig, is inspired by classic Japanese shapes while being adapted to European requirements, for efficient and comfortable modern cooking.

Izumi Ichiago - Slicing knife

The 22.8 cm blade made of high-carbon Japanese stainless steel offers an excellent balance between chromium and carbon: corrosion resistance, hardness, and good edge retention. With a total length of 35.3 cm, a thickness of 2.5 mm, and a weight of 316 g, the knife maintains stability to guide the cut without drifting. The Tecaran® handle ensures a secure and smooth grip, pleasant even during long preparation sessions. Made in Japan, it is a robust and precise knife clearly aimed at demanding enthusiasts and professionals.

A slicing knife is a tool designed for one very specific mission: cutting clean, even, elegant slices without crushing food. It is the cook’s scalpel when it comes to presentation and precision.

In practice, it is mainly used to slice:
• Large cuts of meat (beef roast, leg of lamb, ham, turkey),
• Fish, cooked or raw (salmon, tuna),
• Sometimes large charcuterie items or even large fruits.

• Knife type: Slicing knife.Blade length: 22,8 cm.
• Handle length: 12,5 cm.
• Total length: 35,3 cm.
• Blade material: High-carbon Japanese stainless steel.
• Handle material: Tecaran.
• Weight: 316 g.
• Blade hardness (HRC): Not specified.
• Country of manufacture: Japan.

• Hand wash immediately after use (do not put in the dishwasher).
• Dry quickly after use.
• Use a suitable cutting surface: preferably a wooden or food-grade plastic cutting board.