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.