knifeshore
High carbon stainless steel Japanese Slicing Chef knife
Descriptions:
Japanese Sashimi/Yanagiba knife with excellent sharpness, for preparing Sashimi, Sushi,Weighty, heavily, and strong,
- Blade material: High carbon steel,
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Single edged, sharpend only from right side,
cutting fish and chopping even the thick bone
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The great cutting performance sharpened with wet stone
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Anti-rust
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Hardening technology by the delicate temperature management
Main using places and people,
For professional chefs use use: Japanese style restaurants kitchen, Hotels kitchen
Sushi restaurant, Fishermen,and home use.
SIZE:L 270MM X W 30MM X 3.0MM thickness
The advantage of single edge,
1. Have a slight depression on flat side.
2. Sharpend only from right side
3.strength and toughness, Characteristic forging,
This single edge gives better cuts and allows for the cutting of thinner slices than the both edge.