Credit Key
Precision Sashimi Cutting for Commercial Kitchens
Achieve razor‑sharp, consistent cuts for sashimi and delicate fish prep, boosting speed and precision in high‑volume kitchens.
Key Features
- Forged, welded and hammered blade of blue carbon steel #2 layered with soft iron delivers long edge retention.
- 12.9" (33 cm) single‑side yanagi blade provides clean, uninterrupted cuts for sashimi.
- Ebony wood handle with water‑buffalo horn bolster offers balanced, comfortable grip for demanding service.
- Right‑handed, 64‑65 HRC hardness and smooth edge ensure reliable precision in busy kitchens.
From The Manufacturer
Masamoto Ao-ko Hongasumi Yanagi Knife, 12-9/10" (33 cm), 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.
