5Cr15Mov Stainless Steel Yanagi Sushi Sashimi Japanese Knife, 9.5'' (240mm), Wood Handle

The Sashimi knife is a versatile chef’s knife. It can be used for cutting meat, fish and vegetables which make it suitable for preparing Western cuisine. The petty is a convenient size for delicate work, cutting or peeling small vegetables, fruits and herbs. Forged steel blades, hand sharpened and hand assembled Ultra-light wood handle can travel and be used without fatigue Ultra hard high carbon steel Professional Sashimi Kitchen Knife Laser pattern Material : 5Cr15Mov Steel + Wood+Nylon Parameters : handle length: About 115mm blade length: About 242mm blade thickness: About 2 mm blade width: About 30mm net weight: About 92g Notice ！This knife is use simplified package but promise the knife quality during the transport. Note: Please allow ±1cm error due to manual measurement and make sure you do not mind before ordering. Please understand that colors may exist chromatic aberration as the different placement of pictures.

• Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. 5Cr15Mov Stainless Steel with a hardness on the Rockwell scale of 52, is forged with iron to create beautiful mist patterns called Kasumi.
• The Yanagi is a long slicing knife that was specifically designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.
• Handcrafted in Japan with traditional techniques, our Yanagi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
• This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from LIUZHANGYU is handcrafted by master artisans creating a unique one-of-a-kind work of art.
• Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.