Sashimi Blue Paper Octagonal Ebony Pattern with Wave Blade 300mm（刺身 青紙 八角黒檀柄 波刃入り 300mm）　

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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.