■ Steel material ■ 
White steel is the standard steel for Japanese knives that is most commonly used by professionals.
This steel is a high-purity steel that removes impurities, making it a knife that cuts sharply and is easier to resharpen than blue steel, making it a more cost-effective knife.
The Shiroko Kasumi series is often the first knife that people who want to use a slightly better knife for home use or professional chefs have.
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.
■ 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.