■ Steel material ■ 
Ginsanko is a traditional stainless steel that has been widely used in the world of Japanese knives since ancient times, and is a steel that has been trusted by chefs for Japanese knives that require sharpness.  
Hitachi Metals, which manufactures Yasugi steel such as white steel and blue steel, has produced Ginshi Steel as a stainless steel that is resistant to rust, and Ginsan Steel is made by increasing the amount of carbon and increasing the hardness. .
This knife is suitable for those who use it for a long time as it is a stainless steel material that can cut for a long time.
The Shirogane series is a high-end model that has been created by skilled craftsmen in all processes from hardening to blade attachment.

■ Usage ■
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.









 
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.