■ Steel material ■ 
Hakuichi Steel is a standard knife steel that is made by increasing the amount of carbon and making it even harder.
White steel, which has few impurities, has excellent sharpness and is easy to resharpen, but Shiroichiko is an ideal steel for making knives, as it takes advantage of these properties and has improved blade durability due to its high hardness.
This knife is most recommended for those who are looking for the best sharpness.
Shiroichi steel is particularly difficult to handle among Yasugi steels and requires advanced techniques to produce, but skilled craftsmen take pains to create it, from forging and hardening to blade attachment.  
Since it is made of carbon steel, it has a very sharp blade, so it cuts well, but if it gets wet or salty, it will rust.

■ Purpose ■ 
Yanagiba knife is mainly used for cutting sashimi.
This knife was originally used as a sashimi knife in the Kansai region, and is a typical Japanese knife, sometimes called a shobu because its shape resembles an iris blade.
Sashimi is cut all at once using the Hikikiri method, so the blade is long and slender, and the blade is thin and sharp, allowing for clean cuts.
In addition to cutting sashimi, it is also used to remove the skin.

Sakimaru is a modern takohiki with a curved cutting edge, and can be used for purposes similar to Yanagiba knives.












 
Notes
After using it, wash it to remove dirt and wipe it completely with a dry cloth. Cannot be used for frozen foods.
Because it is handmade, each piece is different. Please use the weight and length as a guide. :As water buffalo is a natural material, the color may vary. not the same as the photo
We pay close attention to inventory, but in the unlikely event that an item is out of stock, we will notify you by email.