Authentic cut-off willow knife made with "Osaka Sakai", a mecca for Japanese kitchen knives What professional chefs pay more attention to today is This is "Kiritsuri Yanagiba". It is made only by licensed artisans in Sakai City, Osaka Prefecture. This is a full cutting willow blade. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi Cut Willow Blade (Yanagi Blade) Blade elongated: 240mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern (octagon type) 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 240mm and is the standard size 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 sashimi knife of a standard size Recommended for such people. How about a professional sharpness for your home?

Authentic cut-off willow knife made with "Osaka Sakai", a mecca for Japanese kitchen knives What professional chefs pay more attention to today is This is "Kiritsuri Yanagiba". It is made only by licensed artisans in Sakai City, Osaka Prefecture. This is a full cutting willow blade. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi Cut Willow Blade (Yanagi Blade) Blade elongated: 270mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern (octagon type) 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 ・ The kitchen knife that I usually use is a little unsatisfactory. Recommended for such people. How about a professional sharpness for your home?

Authentic cut-off willow knife made with "Osaka Sakai", a mecca for Japanese kitchen knives What professional chefs pay more attention to today is This is "Kiritsuri Yanagiba". It is made only by licensed artisans in Sakai City, Osaka Prefecture. This is a full cutting willow blade. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Sashimi Cut Willow Blade (Yanagi Blade) Blade elongated: 300mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern (octagon type) 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 300 mm. ・ I often cut large fillets ・ The kitchen knife that I usually use is a little unsatisfactory. ・ I often cut it many times with a tug Recommended for such people. How about a professional sharpness for your home?