※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 300mm Steel material: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal ebony buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 300mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 330mm Steel material: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal ebony buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 330mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal ebony buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 270mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 210mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and through proper forging and heat treatment, it is possible to create ideal knives that are sharp and easy to sharpen, and are widely used by professional chefs. It is a steel material. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to sharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 240mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and through proper forging and heat treatment, it is possible to create ideal knives that are sharp and easy to sharpen, and are widely used by professional chefs. It is a steel material. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to sharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and through proper forging and heat treatment, it is possible to create ideal knives that are sharp and easy to sharpen, and are widely used by professional chefs. It is a steel material. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to sharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Sashimi (Yanagiba) Blade length: 330mm Steel material: Yasugi Steel Blue Steel (Blue No. 2) Pattern: rosewood buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 330mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Sashimi (Yanagiba) Blade length: 300mm Steel material: Yasugi Steel Blue Steel (Blue No. 2) Pattern: rosewood buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 300mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: Yasugi Steel Blue Steel (Blue No. 2) Pattern: rosewood buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 270mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 300mm Steel material: 8A (AUS-8 stainless steel) Pattern: plastic pattern AUS-6, AUS-8, and AUS-10 (6A, 8A, 10A) are stainless steels made by Aichi Steel that have increased carbon content and added vanadium, molybdenum, etc. to improve hardness and wear resistance. This is a steel with further improved tempering resistance. The main uses are steel materials used in high-end cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc., and we also use it in our stainless steel Japanese knives. This knife is relatively small at 210mm. ・I use a sashimi knife, but it is somewhat large and difficult to use. - Can't fit into storage space. This is a recommended item for those people. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: 8A (AUS-8 stainless steel) Pattern: plastic pattern AUS-6, AUS-8, and AUS-10 (6A, 8A, 10A) are stainless steels made by Aichi Steel that have increased carbon content and added vanadium, molybdenum, etc. to improve hardness and wear resistance. This is a steel with further improved tempering resistance. The main uses are steel materials used in high-end cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc., and we also use it in our stainless steel Japanese knives. This knife is relatively small at 210mm. ・I use a sashimi knife, but it is somewhat large and difficult to use. - Can't fit into storage space. This is a recommended item for those people. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 240mm Steel material: 8A (AUS-8 stainless steel) Pattern: plastic pattern AUS-6, AUS-8, and AUS-10 (6A, 8A, 10A) are stainless steels made by Aichi Steel that have increased carbon content and added vanadium, molybdenum, etc. to improve hardness and wear resistance. This is a steel with further improved tempering resistance. The main uses are steel materials used in high-end cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc., and we also use it in our stainless steel Japanese knives. This knife is relatively small at 210mm. ・I use a sashimi knife, but it is somewhat large and difficult to use. - Can't fit into storage space. This is a recommended item for those people. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 210mm Steel material: 8A (AUS-8 stainless steel) Pattern: plastic pattern AUS-6, AUS-8, and AUS-10 (6A, 8A, 10A) are stainless steels made by Aichi Steel that have increased carbon content and added vanadium, molybdenum, etc. to improve hardness and wear resistance. This is a steel with further improved tempering resistance. The main uses are steel materials used in high-end cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc., and we also use it in our stainless steel Japanese knives. This knife is relatively small at 210mm. ・I use a sashimi knife, but it is somewhat large and difficult to use. - Can't fit into storage space. This is a recommended item for those people. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 300mm Steel material: 8A (AUS-8 stainless steel) Pattern: plastic pattern AUS-6, AUS-8, and AUS-10 (6A, 8A, 10A) are stainless steels made by Aichi Steel that have increased carbon content and added vanadium, molybdenum, etc. to improve hardness and wear resistance. This is a steel with further improved tempering resistance. The main uses are steel materials used in high-end cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc., and we also use it in our stainless steel Japanese knives. This knife is relatively small at 210mm. ・I use a sashimi knife, but it is somewhat large and difficult to use. - Can't fit into storage space. This is a recommended item for those people. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: 8A (AUS-8 stainless steel) Pattern: plastic pattern AUS-6, AUS-8, and AUS-10 (6A, 8A, 10A) are stainless steels made by Aichi Steel that have increased carbon content and added vanadium, molybdenum, etc. to improve hardness and wear resistance. This is a steel with further improved tempering resistance. The main uses are steel materials used in high-end cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc., and we also use it in our stainless steel Japanese knives. This knife is relatively small at 210mm. ・I use a sashimi knife, but it is somewhat large and difficult to use. - Can't fit into storage space. This is a recommended item for those people. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 240mm Steel material: 8A (AUS-8 stainless steel) Pattern: plastic pattern AUS-6, AUS-8, and AUS-10 (6A, 8A, 10A) are stainless steels made by Aichi Steel that have increased carbon content and added vanadium, molybdenum, etc. to improve hardness and wear resistance. This is a steel with further improved tempering resistance. The main uses are steel materials used in high-end cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc., and we also use it in our stainless steel Japanese knives. This knife is relatively small at 210mm. ・I use a sashimi knife, but it is somewhat large and difficult to use. - Can't fit into storage space. This is a recommended item for those people. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 210mm Steel material: 8A (AUS-8 stainless steel) Pattern: plastic pattern AUS-6, AUS-8, and AUS-10 (6A, 8A, 10A) are stainless steels made by Aichi Steel that have increased carbon content and added vanadium, molybdenum, etc. to improve hardness and wear resistance. This is a steel with further improved tempering resistance. The main uses are steel materials used in high-end cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc., and we also use it in our stainless steel Japanese knives. This knife is relatively small at 210mm. ・I use a sashimi knife, but it is somewhat large and difficult to use. - Can't fit into storage space. This is a recommended item for those people. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 300mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and through proper forging and heat treatment, it is possible to create ideal knives that are sharp and easy to sharpen, and are widely used by professional chefs. It is a steel material. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to sharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 300mm Steel material: Yasugi steel blue steel Pattern: buffalo pattern Blue steel, like white steel, is a carbon steel made by Yasugi Steel, but the difference is that it is a steel material that has added tungsten and chromium to improve heat treatment characteristics and wear resistance, making it the highest grade steel made by Yasugi Steel. Become. This product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen. Please note that it is harder than before, so it will take a little longer to sharpen it. On the other hand, sharpness and durability have improved. Please come and experience the sharpness of blue steel.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: Yasugi steel blue steel Pattern: buffalo pattern Blue steel, like white steel, is a carbon steel made by Yasugi Steel, but the difference is that it is a steel material that has added tungsten and chromium to improve heat treatment characteristics and wear resistance, making it the highest grade steel made by Yasugi Steel. Become. This product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen. Please note that it is harder than before, so it will take a little longer to sharpen it. On the other hand, sharpness and durability have improved. Please come and experience the sharpness of blue steel.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 240mm Steel material: Yasugi steel blue steel Pattern: buffalo pattern Blue steel, like white steel, is a carbon steel made by Yasugi Steel, but the difference is that it is a steel material that has added tungsten and chromium to improve heat treatment characteristics and wear resistance, making it the highest grade steel made by Yasugi Steel. Become. This product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen. Please note that it is harder than before, so it will take a little longer to sharpen it. On the other hand, sharpness and durability have improved. Please come and experience the sharpness of blue steel.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 210mm Steel material: Yasugi steel blue steel Pattern: buffalo pattern Blue steel, like white steel, is a carbon steel made by Yasugi Steel, but the difference is that it is a steel material that has added tungsten and chromium to improve heat treatment characteristics and wear resistance, making it the highest grade steel made by Yasugi Steel. Become. This product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen. Please note that it is harder than before, so it will take a little longer to sharpen it. On the other hand, sharpness and durability have improved. Please come and experience the sharpness of blue steel.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 300mm Steel material: Yasugi steel white steel Pattern: plastic pattern White steel is pure carbon steel with as few impurities as possible, and it can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: Yasugi steel white steel Pattern: plastic pattern White steel is pure carbon steel with as few impurities as possible, and it can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen. Would you like to have a professional sharpness at home?