Yoshihiro Left-Handed Hongasumi VG Stainless Steel Yanagi Sushi Sashimi Japanese Knife Ebony wood Handle (10.5'') with Nuri saya Cover

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 knife is a higher-quality Kasumi knife-or a knife that was forged by layering softer steel over a hard steel core. The hard steel of the VG-10 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability. Hand crafted in Japan with traditional techniques, the Yoshihiro Hongasumi VG-10 Yanagi Sashimi Japanese Knife has a completely flat ground on front (Shinogi), and a concave ground (Urasuki) with a flat rim (Uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the VG-10 stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, Ebony, Octagonal -shaped handle, this knife is light and well balanced. This knife comes with a lacquered magnolia wood Saya cover, which is easy to clean and resistant to stain and odor.

Single-edged blade Handmade rosewood, D-shaped handle Lightweight and well balanced Superior sharpness and durability Handcrafted in Japan The Yoshihiro Inox Stainless Steel Yanagi Sashimi Japanese Knife is designed specifically for sashimi and sushi chefs. With its single-edged blade, this chef's knife, made of Inox AUS-8 Steel, 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 c

Hardness : 60-62 HRC Features : sharp and durable; Super anti rust; Light energy Craft : optical lens processing forging process Sharpness level : level of cutting force: 6.0-8.0 N international standards. Handle : Handle is made of Micarta which is durable, non-slip, easy to clean, waterproof, bacteria-resist, comfortable, and beautiful. High quality wood handle. Use for a long time not to distort, not faded, not shrinking, tasteless environmental protection. Packing: gift box by hand, black co

A Japanese yanagi knife is the tool of choice when slicing fish for sashimi. The long, narrow shape of the yanagi blade allows the user to slice the fish in one smooth motion, eliminating any damage or tears to the flesh. The high-carbon SK-5 steel used in this knife ensures the perfect balance between durability and its ability to hold a very sharp edge.The yanagi shape is a Japanese specialty knife for slicing sashimi. Made of high-carbon SK-5 steel. Superior balance between durability and sha

The Mu Fusion knife collection by Messermeister blends the best of Eastern and Western Culture, styles and materials. The Eastern shaped handles are a phenolic resin based, black laminate of linen fibers. The handles are attached to a Western formula blade that has been tempered to a higher Rockwell and honed to a razor-like sharpness. The Mu Fusion reflects the beauty of Seki, Japan and exhibits the tradition of Japanese knife making. The Messermeister Mu Fusion 8.5'' Sashimi Knife has a long,

Knife Features → Blade Material: Blue Steel Super →Edge Angle: Double Edged →Grade: Mizu Yaki Kurouchi→Handle Shape: Octagonal→Handle Material: Rosewood→HRC:64-65→Knife Style: Sujihiki Slicer Knife →Saya Cover: Optional Lacquered Magnolia Saya Knife Cover →Stain Resistant: No Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during hea

These are user-friendly Japanese knifes that use Yasuki white steel.06002 210mm Sashimi knife. Yasuki white steel. Handle: natural wood. helve : resin.

Yoshihiro/Yasuki Yellow Steel, KASUMI Japanese Left handed Yanagiba(Sashimi) Knife, manufactured by one of the most famous workshop,Yoshihiro Cutlery Mfg.,Ltd. in Sakai/Osaka, Japan. This model is of basic Professional use, made of Yasuki Yellow Steel(Kigami). We are pleased to inform you we ship your order directly from Sakai/Osaka all over the World!!!Yoshihiro(in Sakai/Osaka)'s KASUMI Left handed Yanagiba(Sashmi Knife) model. Blade Material based on Yasuki Yellow Steel(Kigami). Blade Length V

Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. The Kasumi is easier to maintain than the Honyaki. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. Not Stain-Resistant*Yanagi 10.7'' (270mm) Shitan