SAKAI GENKICHI Sashimi Yanagiba Knife 240mm Steel Kasumi Wooden Handle
Product Description
This willow blade knife is an essential tool for serving delicious sashimi. With a blade length of approximately 24 cm, it allows for smooth, one-way cuts, making it ideal for preparing sashimi with precision and ease.
Product Specification
Overall Length: Approx. 36.8 cm
Blade Length: Approx. 24 cm
Blade Width: Approx. 3 cm
Handle Thickness: Approx. 1.9 cm
Material: Blade - SK5 2-layer steel, Handle - Natural wood (poplar), Mouth ring - Nylon resin
Usage
Please use a special knife for frozen foods. When cutting hard foods, place a towel or similar object on the back of the knife and press straight down. There is a risk of blade breakage if the knife is pried.
Product Description
This willow blade knife is an essential tool for serving delicious sashimi. With a blade length of approximately 24 cm, it allows for smooth, one-way cuts, making it ideal for preparing sashimi with precision and ease.
Product Specification
Overall Length: Approx. 36.8 cm
Blade Length: Approx. 24 cm
Blade Width: Approx. 3 cm
Handle Thickness: Approx. 1.9 cm
Material: Blade - SK5 2-layer steel, Handle - Natural wood (poplar), Mouth ring - Nylon resin
Usage
Please use a special knife for frozen foods. When cutting hard foods, place a towel or similar object on the back of the knife and press straight down. There is a risk of blade breakage if the knife is pried.
Description
Product Description
This willow blade knife is an essential tool for serving delicious sashimi. With a blade length of approximately 24 cm, it allows for smooth, one-way cuts, making it ideal for preparing sashimi with precision and ease.
Product Specification
Overall Length: Approx. 36.8 cm
Blade Length: Approx. 24 cm
Blade Width: Approx. 3 cm
Handle Thickness: Approx. 1.9 cm
Material: Blade - SK5 2-layer steel, Handle - Natural wood (poplar), Mouth ring - Nylon resin
Usage
Please use a special knife for frozen foods. When cutting hard foods, place a towel or similar object on the back of the knife and press straight down. There is a risk of blade breakage if the knife is pried.
