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Yanagi is a thin skinny knife specially designed for slicing sashimi from loin of fish or meat. It has one large surface of edge on one side and a concave on the other to make the blade super sharp and food to flow easily along the blade.
Core Yasuki Ao Nikou knife steel is forged with soft iron to protect from fracture
Each knife has a unique pattern called Kasumi from forging 2 metals together.
Handle is made from Japanese big leaf Magnolia which is naturally antiseptic, capped with Water Buffalo horn ring.
Each knife is hand sharpened and edge mirror polished before being despatched. Mirror polished edge is surprisingly sharp and blade stays sharp for long time.
With sharp yanagi and knife skills, Japanese chefs slice paper thin transparent sashimi that you can see through the pattern of china underneath.
Masahisa originates in sword crafting and is the pioneer of western style chef knife ( Gyuto ) and long Tuna sword in Japan. Each knives are carefully handcrafted by well experienced craftsmen and forged blades have perfect balance of hardness and flexibility. This knife reflects character of Katana swords and is truly a piece of art.
If the knife is kept unwrapped in a box or draw with other tools, there is no chance that you can keep your precious knife sharp.
This cover protects your knife from collision with other hard things.
Sheath is made from Japanese big leaf Magnolia which is naturally antiseptic.
We recommend to order Saya case together with knife as often,they don't fit each other if you order a case separately.