Hiroshi Knives (6.5'' Sushi Knife)

The Hiro Santoku history of fine craftsmanship dates back to 12th century Japan, when an ancestor became a swordsmith for the emperor, painstakingly marking each sword with the monarch's symbol. Today this proud tradition of metalwork continues with beautiful cutlery etched with our enduring emblem. The handle is ultra-light Japanese wood and the blade is hand forged and sharpened for precision. FEATURES: HIGH CARBON STAINLESS STEEL ULTRA LIGHT BEECH WOOD HANDLE PREMIUM SASHIMI CHEF KNIFE CAN BE USED AS A GENERAL PUPOSE KITCHEN KNIFE 100% MONEY BACK SATISFACTION GUARANTEE MADE IN JAPAN Handcrafted in Japan, the Hiro Santoku is the classic Japanese knife used to prepare sushi and sashimi, slicing through delicate fish with precision and ease but it can also be used as a general purpose kitchen knife.

Our 13'' nonstick multipurpose chef knife is crafted with high quality surgical stainless steel that delivers flexibility and precise cuts with minimal effort. The thin, aerated blade design reduces sticking, creates less friction and makes the knife lightweight and easy to control. Superior quality high carbon stainless steel 8'' razor sharp blade provides maximum sharpness, durability and edge retention. The blade is coated in 100% PFOA free, nonstick, food grade ''Teflon'' coating. Not just c

Product Description [Product Specifications] Breakdown: Size: 385 × 34 × 20mm Weight: 153g [Product Details] The ''TOTAL Magoroku KimuHisashi ST sum kitchen knife sashimi 240mm AK-1106'', so that it cut will not crush the delicate material, width is narrow at peak thin, because length of a blade is long, that Kiru pull at once use to point of a sword from blade source it is a sashimi knife that can be. I have adopted stainless material with a hardness close to the steel ''molybdenum vanad

Busy sushi chefs will truly love this knife for its highly resilient edge. Slice as much sashimi as you want, because this knife will keep its edge for a very long time without rusting. Kyoku Samurai Series knives instantly become a natural extension of you and your skills. They work alongside you, day in and day out, making you more effective, more creative, and more proud. Forged from a single piece of ultra-premium steel, each blade in our collection is painstakingly manufactured and cryo

Japanese kitchen knives are made in an array of shapes to suit specific uses. A Japanese takobiki knife is the tool of choice when slicing octopus or fish for sashimi. Made to time-honored standards and exacting detail, the long, narrow shape of the takobiki blade allows the user to slice the fish in one smooth motion, eliminating any damage or tears to the flesh. Compared to a traditional yanagi knife, the blade is squared-off at the tip, rather than ending in a sharp point. The blade of the ta

The Yoshihiro Left Handed Hongasumi VG-10 Yanagi Sashimi Japanese Knife is designed specifically for Sashimi and sushi chefs. With its single-edged blade, this chef's knife, made of VG-10, thinly slices through the skin and flesh of a fish with ease and without compromising the taste and quality of the structure-unlike other knives which can damage the cell walls and alter the feel and taste. Traditional Yanagi knives leave the fish smooth, shiny, and fresh. A Left Handed Hongasumi knife, this k