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even Iron Chef Jun Kurogi and sushi master Takeshi Saito Sushi Saito uses his knife
Due to a lot of requests
18cm: 400ml
9 mm Width of Spine at Middle of Blade 3
I particular dislike the through mortise and tenon joint employed by the traditional Japanese WA handles (uneven tenon)
Sakai Takayuki INOX Stainless Yanagiba 240mm (9.4") Baseless even Iron Chef Jun KurogiThe Sakai Takayuki Inox Yanagiba 240mm is a single bevel sashimi knife best fit for first timers, students, and professional chefs requiring a stainless steel blade for slicing raw fish. Produced by Aoki Hamono in Sakai, this knife features nimai stainless clad construction with a migaki surface finish. The Inox steel measures 57 59 HRC and contains 0. 5% carbon, 13. 5% chromium, 0. 3% molybdenum, and 0. 2% vanadium. This composition provides rust
