Credit Key
Precision Sashimi Cutting for Professional Kitchens
Achieve razor‑sharp, consistent cuts for sashimi and delicate fish prep, boosting speed and precision in high‑volume kitchens.
Key Features
- 10.5‑inch (27 cm) forged blade of blue carbon steel #2 layered with soft iron gives long edge retention.
- Smooth single‑side edge enables clean, effortless slices of sashimi and delicate ingredients.
- Ebony wood handle with water‑buffalo horn bolster offers balanced control for high‑tempo kitchen work.
From The Manufacturer
Masamoto Ao-ko Hongasumi Yanagi Knife, 10-1/2" (27cm), right handed, single-side edge, forged welded and hammered, blue carbon steel #2 & soft iron steel blade, ebony wood handle, water buffalo horn bolster, Made in Japan
Images are for reference. Color, configuration, dimensions and what's included vary by model. See the spec sheet to confirm the exact details.
