Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 180mm Steel material: Yasugi Steel White Steel Handle: Plastic Handle White steel is pure carbon steel with as many impurities as possible, and is cut sharp by forging and proper heat treatment. It is a steel material that can produce ideal blades that are easy to grind and widely used by professional chefs. In addition, this product is a traditional craftsman in Sakai City, Osaka Prefecture, so the way is sharpened to professional specifications by hand It has a long sharpening and cutting edge, and has blades that are easier to re-sharpen.

Professional sharpness at home, authentic kitchen knife using white steel Authentic Japanese knives made from Yasugi steel white steel, which has a reputation for sharpness. By using good knives, the appearance of sashimi will change dramatically. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Sashimi (yanagiba) Blade length: 210mm Steel material: Yasugi steel, white steel Handle: Plastic Handle The taste of sashimi changes greatly depending on how it is cut. If you move the knife repeatedly with a short knife or cut with a blunt knife, the structure of the material will be crushed, the cross section will be rough, the taste of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a knife with a good sharpness to cut it in one stroke from the moment the blade enters, the structure of the material will not be crushed, so the taste of the material will be protected and the impression will change dramatically when you eat it. This knife has a relatively small size of 210mm. ・I use a sashimi knife, but it is a little big and difficult to use. ・Do not fit in the storage space. This item is recommended for such people. How about a professional sharpness for your home?

Professional sharpness at home, authentic kitchen knife using white steel Authentic Japanese knives made from Yasugi steel white steel, which has a reputation for sharpness. By using good knives, the appearance of sashimi will change dramatically. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Sashimi (yanagiba) Blade length: 240mm Steel material: Yasugi steel, white steel Handle: Plastic Handle The taste of sashimi changes greatly depending on how it is cut. If you move the knife repeatedly with a short knife or cut with a blunt knife, the structure of the material will be crushed, the cross section will be rough, the taste of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a knife with a good sharpness to cut it in one stroke from the moment the blade enters, the structure of the material will not be crushed, so the taste of the material will be protected and the impression will change dramatically when you eat it. This knife has a standard size of 240mm among sashimi knives. ・I want to use a sashimi knife, but there are too many sizes and I don't know which one is better. ・I want a standard size sashimi knife This item is recommended for such people. How about a professional sharpness for your home?

Professional sharpness at home, authentic kitchen knife using white steel Authentic Japanese knives made from Yasugi steel white steel, which has a reputation for sharpness. By using good knives, the appearance of sashimi will change dramatically. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Sashimi (yanagiba) Blade length: 270mm Steel material: Yasugi steel, white steel Handle: Plastic Handle The taste of sashimi changes greatly depending on how it is cut. If you move the knife repeatedly with a short knife or cut with a blunt knife, the structure of the material will be crushed, the cross section will be rough, the taste of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a knife with a good sharpness to cut it in one stroke from the moment the blade enters, the structure of the material will not be crushed, so the taste of the material will be protected and the impression will change dramatically when you eat it. This knife has a relatively large size of 270mm. ・I often cut large fillets ・The knife you usually use is not enough. This item is recommended for such people. How about a professional sharpness for your home?

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 300mm Steel material: Yasugi Steel White Steel Handle: Plastic Handle White steel is pure carbon steel with as many impurities as possible, and is cut sharp by forging and proper heat treatment. It is a steel material that can produce ideal blades that are easy to grind and widely used by professional chefs. In addition, this product is a traditional craftsman in Sakai City, Osaka Prefecture, so the way is sharpened to professional specifications by hand It has a long sharpening and cutting edge, and has blades that are easier to re-sharpen.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 210mm Steel material: Yasugi Steel Blue Steel Pattern: Buffalo pattern Blue steel, like white steel, is a carbon steel made of Yasugi steel, but tungsten and chromium are added in different places. It is the finest steel material made of Yasugi steel with steel materials with better heat treatment characteristics and wear resistance. This product is a traditional craftsman in Sakai City, Osaka Prefecture, and it is a professional way to sharpen by hand. It has a long sharpening and cutting edge, and has blades that are easier to re-sharpen. Because it is harder than white steel, it takes less sharpening time Be careful. On the other hand, the sharpness and long cutting ability have improved. By all means, please experience the sharpness of blue steel.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 240mm Steel material: Yasugi Steel Blue Steel Pattern: Buffalo pattern Blue steel, like white steel, is a carbon steel made of Yasugi steel, but tungsten and chromium are added in different places. It is the finest steel material made of Yasugi steel with steel materials with better heat treatment characteristics and wear resistance. This product is a traditional craftsman in Sakai City, Osaka Prefecture, and it is a professional way to sharpen by hand. It has a long sharpening and cutting edge, and has blades that are easier to re-sharpen. Because it is harder than white steel, it takes less sharpening time Be careful. On the other hand, the sharpness and long cutting ability have improved. By all means, please experience the sharpness of blue steel.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 270mm Steel material: Yasugi Steel Blue Steel Pattern: Buffalo pattern Blue steel, like white steel, is a carbon steel made of Yasugi steel, but tungsten and chromium are added in different places. It is the finest steel material made of Yasugi steel with steel materials with better heat treatment characteristics and wear resistance. This product is a traditional craftsman in Sakai City, Osaka Prefecture, and it is a professional way to sharpen by hand. It has a long sharpening and cutting edge, and has blades that are easier to re-sharpen. Because it is harder than white steel, it takes less sharpening time Be careful. On the other hand, the sharpness and long cutting ability have improved. By all means, please experience the sharpness of blue steel.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 300mm Steel material: Yasugi Steel Blue Steel Pattern: Buffalo pattern Blue steel, like white steel, is a carbon steel made of Yasugi steel, but tungsten and chromium are added in different places. It is the finest steel material made of Yasugi steel with steel materials with better heat treatment characteristics and wear resistance. This product is a traditional craftsman in Sakai City, Osaka Prefecture, and it is a professional way to sharpen by hand. It has a long sharpening and cutting edge, and has blades that are easier to re-sharpen. Because it is harder than white steel, it takes less sharpening time Be careful. On the other hand, the sharpness and long cutting ability have improved. By all means, please experience the sharpness of blue steel.

Authentic Japanese knives made of white steel, where craftsmanship has been meticulously crafted An authentic Japanese knife made from white steel. Not only is it sharp, but the corners of the ridges and jaws are carefully polished by hand. Not only the sharpness, but also the unique appearance of Honkasumito is a wonderful dish. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Sashimi (yanagiba) Blade length: 210mm Steel material: Yasugi steel, white steel Pattern: Chestnut-shaped water buffalo pattern The taste of sashimi changes greatly depending on how it is cut. If you move the knife repeatedly with a short knife or cut with a blunt knife, the structure of the material will be crushed, the cross section will be rough, the taste of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a knife with a good sharpness to cut it in one stroke from the moment the blade enters, the structure of the material will not be crushed, so the taste of the material will be protected and the impression will change dramatically when you eat it. This knife has a relatively small size of 210mm. ・I use a sashimi knife, but it is a little big and difficult to use. ・Do not fit in the storage space. This item is recommended for such people. How about a professional sharpness for your home?

Authentic Japanese knives made of white steel, where craftsmanship has been meticulously crafted An authentic Japanese knife made from white steel. Not only is it sharp, but the corners of the ridges and jaws are carefully polished by hand. Not only the sharpness, but also the unique appearance of Honkasumito is a wonderful dish. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Sashimi (yanagiba) Blade length: 240mm Steel material: Yasugi steel, white steel Pattern: Chestnut-shaped water buffalo pattern The taste of sashimi changes greatly depending on how it is cut. If you move the knife repeatedly with a short knife or cut with a blunt knife, the structure of the material will be crushed, the cross section will be rough, the taste of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a knife with a good sharpness to cut it in one stroke from the moment the blade enters, the structure of the material will not be crushed, so the taste of the material will be protected and the impression will change dramatically when you eat it. This knife has a standard size of 240mm among sashimi knives. ・I want to use a sashimi knife, but there are too many sizes and I don't know which one is better. ・I want a standard size sashimi knife This item is recommended for such people. How about a professional sharpness for your home?

Authentic Japanese knives made of white steel, where craftsmanship has been meticulously crafted An authentic Japanese knife made from white steel. Not only is it sharp, but the corners of the ridges and jaws are carefully polished by hand. Not only the sharpness, but also the unique appearance of Honkasumito is a wonderful dish. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Sashimi (yanagiba) Blade length: 270mm Steel material: Yasugi steel, white steel Pattern: Chestnut-shaped water buffalo pattern The taste of sashimi changes greatly depending on how it is cut. If you move the knife repeatedly with a short knife or cut with a blunt knife, the structure of the material will be crushed, the cross section will be rough, the taste of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a knife with a good sharpness to cut it in one stroke from the moment the blade enters, the structure of the material will not be crushed, so the taste of the material will be protected and the impression will change dramatically when you eat it. This knife has a relatively large size of 270mm. ・I often cut large fillets ・The knife you usually use is not enough. This item is recommended for such people. How about a professional sharpness for your home?

Deskripsi alat makan Area produksi: Kota Sakai, Prefektur Osaka (Sakai Cutlery) Klasifikasi: Sashimi (Yanagiba) Blade memanjang: 300mm Bahan baja: Baja Putih Baja Yasugi Pola: Pola kerbau (Anda dapat memilih dari persegi dan kastanye) Baja putih adalah baja karbon murni dengan kotoran sebanyak mungkin, dan dipotong tajam oleh penempaan dan perlakuan panas yang tepat. Ini adalah bahan baja yang dapat menghasilkan bilah ideal yang mudah digiling dan banyak digunakan oleh koki profesional. Selain itu, produk ini merupakan pengrajin tradisional di Kota Sakai, Prefektur Osaka, sehingga cara mempertajam spesifikasi profesional dengan tangan Ini menggabungkan ketajaman dan ketajaman panjang, dan memiliki bilah yang lebih mudah untuk diasah kembali. Puncak bilah dan rahang selesai di permukaan cermin, dan penampilannya juga merupakan hasil akhir yang indah.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 210mm Steel: 8A (AUS-8 stainless steel) Pattern: Plastic pattern This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our store.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 240mm Steel: 8A (AUS-8 stainless steel) Pattern: Plastic pattern This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our store.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 270mm Steel: 8A (AUS-8 stainless steel) Pattern: Plastic pattern This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our store.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 300mm Steel: 8A (AUS-8 stainless steel) Pattern: Plastic pattern This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our store.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 210mm Steel: 8A (AUS-8 stainless steel) Pattern: Plastic pattern This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our store.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 240mm Steel: 8A (AUS-8 stainless steel) Pattern: Plastic pattern This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our store.

Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Sashimi (yanagiba) Blade length: 270mm Steel material: 8A (AUS-8 stainless steel) Pattern: Plastic pattern (choose from square or chestnut) Stainless steel made by Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. to improve hardness, wear resistance, and temper. Steel with improved resistance. Main applications include high-end knives, scissors, pocket knives, medical instruments, food machinery, machine parts, etc. It is the steel material that is used, and we also use it in our stainless steel Japanese knives.

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 300mm Steel: 8A (AUS-8 stainless steel) Pattern: Plastic pattern This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our store.

Sakai's kitchen knives share 90% of the share of professional chefs. Authentic sashimi knife combining sakai skills. Since the pattern is also an octagonal ebony pattern, it is one that combines water resistance and ease of grip. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi (Yanagiba) Blade elongated: 270mm Steel: Yasugi Steel Blue Steel (Blue No.1) Pattern: Octagonal ebony buffalo pattern The taste of sashimi varies greatly depending on how it is cut. If you cut a knife with a short knife a number of times or cut it with a knife with a knife with poor sharpness, the structure of the ingredients will be destroyed, the cross-section will be rough and the taste of the ingredients will be released, and the soy sauce will be absorbed more than necessary. However, if you cut it with a knife with good sharpness until it is cut, the structure of the ingredients will not be destroyed, so the taste of the ingredients will be firmly protected, so the impression when you eat will be completely changed. This knife is relatively large at 270 mm. ・ I often cut large fillets ・ It's too small for the kitchen knife I usually use. Recommended for such people. Besides, because this is honkasumi sharpening, it's like re-sharpening For those that are very easy to care for and can be sharpened frequently This is one that is highly recommended.

Sashimi Aoki Yatsu Knife boasts a 90% share among professional chefs. A full-fledged sashimi knife that brings together the skills of Sakai. The handle is also an octagonal ebony pattern, so it is one that is both water resistant and easy to grip. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Sashimi (Yanagiba) Blade length: 330mm Steel: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal Ebony Buffalo Pattern The taste of sashimi changes greatly depending on how it is cut. If you cut the food too many times with a short knife, or if you cut it with a blunt knife, the structure of the food will be destroyed, the cross section will be rough, and the taste of the food will be lost. is released and more soy sauce is absorbed than necessary. However, if you cut it with a sharp knife, the structure of the ingredients will not be destroyed and the taste of the ingredients will be preserved, so the impression when you eat it will be completely different. This knife is relatively large at 330mm. ・I often cut large fillets ・It is too small for the kitchen knife I usually use. Recommended for such people. Moreover, since it is Honkasumi Togi, it feels like resharpening. Very easy to clean and can be sharpened frequently This is one highly recommended.

Sakai knives boast a 90% share among professional chefs. A full-fledged sashimi knife that brings together the skills of Sakai. The handle is also an octagonal ebony pattern, so it is one that is both water resistant and easy to grip. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Sashimi (Yanagiba) Blade length: 300mm Steel: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal Ebony Buffalo Pattern The taste of sashimi changes greatly depending on how it is cut. If you cut the food too many times with a short knife, or if you cut it with a blunt knife, the structure of the food will be destroyed, the cross section will be rough, and the taste of the food will be lost. is released and more soy sauce is absorbed than necessary. However, if you cut it with a sharp knife, the structure of the ingredients will not be destroyed and the taste of the ingredients will be preserved, so the impression when you eat it will be completely different. This knife is relatively large at 300mm. ・I often cut large fillets ・It is too small for the kitchen knife I usually use. Recommended for such people. Moreover, since it is Honkasumi Togi, it feels like resharpening. Very easy to clean and can be sharpened frequently This is one highly recommended.Sakai knives boast a 90% share among professional chefs. A full-fledged sashimi knife that brings together the skills of Sakai. The handle is also an octagonal ebony pattern, so it is one that is both water resistant and easy to grip. Description of cutlery Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Category: Sashimi (Yanagiba) Blade length: 300mm Steel: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal Ebony Buffalo Pattern The taste of sashimi changes greatly depending on how it is cut. If you cut the food too many times with a short knife, or if you cut it with a blunt knife, the structure of the food will be destroyed, the cross section will be rough, and the taste of the food will be lost. is released and more soy sauce is absorbed than necessary. However, if you cut it with a sharp knife, the structure of the ingredients will not be destroyed and the taste of the ingredients will be preserved, so the impression when you eat it will be completely different. This knife is relatively large at 300mm. ・I often cut large fillets ・It is too small for the kitchen knife I usually use. Recommended for such people. Moreover, since it is Honkasumi Togi, it feels like resharpening. Very easy to clean and can be sharpened frequently This is one highly recommended.