These Japanese knives are not just kitchen knives because they don't rust. They are valued as "Japanese knives rust-resistant". These knives are crafted following the blacksmith process of molding and polishing called "bladed" process. No. 3 Japanese knives Chef series Sakai Takayuki silver steel are used by professionals and were honed from soft stainless steel and (silver three steel) Yasugi steel silver paper three items of domestic high-quality stainless steel.
Knife Type: Yanagiba Sashimi Slicer Knife
Steel Type: Swedish Stain-resistant steel
Blade Type: Single Edge Blade (available for right-handed and left-handed)
Blade Length: 180mm, 210mm, 240mm, 270mm, 300mm, 330mm, 360mm
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of blade.
If out of stock it will take 2-4 weeks to restock
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