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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
