While Yanagiba knives are well-known for slicing sashimi, this is a Kanto-style sashimi knife known as a Tako-hiki.
The differences from the Yanagiba knife include its overall thinner profile and flat tip.
In terms of slicing sashimi, the Tako-hiki knife is superior and can handle large volumes more efficiently. Many people find it easier to use for slicing sashimi than a Yanagiba.
Made of high-carbon steel, this knife offers exceptional sharpness.
The knife has been sharpened, so it cuts well and is ready to use. Please handle it with care when unpacking. The price includes the sharpening fee.
This knife features the engravings "登録" (Registered), "友光" (Tomomitsu), and "特製" (Specially Made).
SHARPENED by a Japanese Sharpener. Razor sharp. The sharpener is in Kyoto, the traditional city in Japan as you know. You can use without maintenance. You don't need to pay maintenance costs after receiving. If any, please feel free to ask, English available.
- SHIPPING NOTE from Japan
・A PHONE NUMBER REQUIRED ・I cannot ship to P.O. Box. ・Some area of countries will be applied a remote area fee (25 USD or more, the most of US and West Europe is okay.)
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