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.