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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
