by admin | Jul 26, 2017
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 300mm version is for large fish or fish with soft meat. Knife Specs: Knife Length: 420mm Weight: 220g Blade Length: 300mm Blade Height: 35mm...
by admin | Jul 26, 2017
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 270mm version is the most common size for most fish. Knife Specs: Knife Length: 385mm Weight: 7.2 oz Blade Length: 260mm Blade Height: 30mm...
by admin | Jul 26, 2017
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 210mm version is best for small fish or for slicing boneless fillets of fish with firm meat. Knife Specs: Knife Length: 340mm Weight: 6.6 oz Blade...
by admin | Jul 26, 2017
Protects knife and user during storage & transportation. Also available for the FKW -WS9 FKW-9 FKW-WS7 FKW –...
by admin | Jul 26, 2017
The thin, double-beveled edge of this Usuba is ideal for slicing and chopping most fruits and vegetables. The straight edge allows the full length of the blade to come into contact with the cutting board without having to rock the knife. Typically used by Japanese...
