JapanBargain S1550, Japanese Kitchen Sushi Yanagiba Sashimi Knife, 210mm
Japanese Stainless Steel Kitchen Sushi Yanagiba Sashimi Knife * Professional Sushi Knife with razor sharp edge * Stainless Steel* Blade Length: 8 in (210mm)* Overall Length: 13 in* Wooden handle offers maximum comfort & control * Plastic bolster * Easy to sharpen * Made in Japan Yanagiba Knife, also known as Masamoto, ideal for preparing Sashimi, sliced raw fish and seafood. Used widely in the Kansai region surrounding Osaka, in western Japan. The length of the knife is suitable to fillet medium sized fish. Types of Knives: * Santoku -- All purpose: For Vegetable, Fish, Meat* Nakiri -- Chopping: For Vegetable* Gyutou -- Multipurpose kitchen Knife. for Cutting vegetable, fish, or Meat* Deba -- Hard Foods: Fish bones, Meats* Sashimi -- Slicing: Slicing raw fish How to Sharpen: >Sharpening on a whetstone >Dampen whetstone. >Sharpen on whetstone on flat surfaces only Usage & Care: * Wash Knife with dishwashing liquid before use.* always dry blade thoroughly after washing.* Do not use scrub brushes or abrasive cleansers
Specifications
| Return Shipping Will Be Paid By | Buyer |
| All Returns Accepted | Returns Accepted |
| Item Must Be Returned Within | 30 Days |
| Refund Will Be Given As | Money Back |
| Brand | JapanBargain |
Japanese Stainless Steel Kitchen Sushi Yanagiba Sashimi Knife * Professional Sushi Knife with razor sharp edge * Stainless Steel* Blade Length: 8 in (210mm)* Overall Length: 13 in* Wooden handle offers maximum comfort & control * Plastic bolster * Easy to sharpen * Made in Japan Yanagiba Knife, also known as Masamoto, ideal for preparing Sashimi, sliced raw fish and seafood. Used widely in the Kansai region surrounding Osaka, in western Japan. The length of the knife is suitable to fillet medium sized fish. Types of Knives: * Santoku -- All purpose: For Vegetable, Fish, Meat* Nakiri -- Chopping: For Vegetable* Gyutou -- Multipurpose kitchen Knife. for Cutting vegetable, fish, or Meat* Deba -- Hard Foods: Fish bones, Meats* Sashimi -- Slicing: Slicing raw fish How to Sharpen: >Sharpening on a whetstone >Dampen whetstone. >Sharpen on whetstone on flat surfaces only Usage & Care: * Wash Knife with dishwashing liquid before use.* always dry blade thoroughly after washing.* Do not use scrub brushes or abrasive cleansers
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