Currently, when shipping items to the United States, Trump tariffs result in approximately 50% import duties on applicable Japanese kitchen knife products from our shop.
Shipping fees, duties, and taxes will be displayed at checkout. Please review these charges before completing your purchase. Additionally, this means no further customs duties will be collected upon delivery of your items. We appreciate your understanding.
Description
About This Items
This is a Japanese sashimi knife.
It is a hand-hammered kitchen knife carefully crafted by hand by artisans.
Its main uses are for making sashimi and cutting vegetables.
Although it should not be used for hard bones, etc., this single-edged knife has a different level of sharpness.
It is also very good for cutting meat like roast beef.
This one has a blade length of 7.87 inches, which is suitable for general household use.
It takes a certain amount of skill to use a Japanese sashimi knife properly, but we would like you to use Yanagiba knives made of hand-hammered steel, which are used by true Japanese chefs who are particular about even the invisible taste.
This item is approximately 30 years old.
The pattern has been replaced with a high quality pattern.
Vintage steel is rare nowadays.
It seems to be a fact that the quality of old steel is different from that of today.
This item has one spot of rust due to age, and the rust has been scraped off, leaving a unique polishing mark.
The unique polishing marks will disappear with use, but they are a little noticeable under the current conditions.
Please understand.
Our Shop run our business in Seki-City, one of the world's three major production centers of cutlery.
We try our best to provide good products to the world.
More info
Manufacture : Tsubame City, Japan
Handle material : Ebony
This hand-hammered forged product uses Yasuki steel “white steel” for the core material.
Yasuki steel with forging (a brand of knife steel by Hitachi Metals) has a sharp edge, showing a razor-like “sharp” cutting edge, and it is easy to hit the whetstone, and the edge is straightforward, but every time it hits a cutting board or bone, it also becomes dull and straightforward.
White Steel is the steel material used by professional chefs for kitchen knives because of its excellent sharpness and durability.
