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Sashimi Cutting Honkasumiken White Steel Octagonal Water Buffalo Pattern 300mm（刺身切付本霞研白鋼八角水牛柄 300mm）　

¥36,200($231.68) tax included

the last one

*Earliest delivery date is 5/30(Thu) (may require more days depending on delivery address).

Payments will be paid in Japanese yen. The price in the foreign currency is a rough estimate.

Shipping fee is not included. More information.

Japan domestic shipping fees for purchases over ¥10,000($64.00) will be free.

This item can be shipped outside of Japan.

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?