Sakimaru Knife Sashimi Knife, fish-chopping knife, is used for chopping uncooked fish skinny. While chopping uncooked fish, you want to drag the blade towards your self. The lengthy blade is helping to drag it extra easily. Through the use of a sashimi knife, execs can keep the feel, taste, and freshness of the fish.
7Cr17mov chrome steel blade with HRC fifty six-fifty eight combines remarkable sharpness and most suitable facet retention with stain resistance. Knife will turn out to be extraordinarily sharp with whetstone polishing and can flow thru any form of fish without a power,and with chrome steel sturdiness and simplicity of care
10.6 inch (270mm) unmarried edged blade with a conventional grind. Utterly flat flooring on entrance (SHINOGI), concave flooring (URASUKI) with flat rim (URAOSHI) at the again.
Easy and sublime layout with a hand made maple wooden deal with for a gentle and remarkable stability with a symmetrically flooring double beveled facet, the knife will really feel like an extension of your hand and arm While slicing
Very good for chopping meals fabrics. Used for making sashimi and sushi. You’ll be able to use a sashimi knife for chopping meat thinly, however please wipe off the oil sparsely.Very good for house or skilled chef use.
Waterboss,10.6 inch/27cm Sakimaru Knife Japanese Sushi Chef Knife Salmon Knife Slicer Sashimi Knives, 7Cr17mov Stainless Steel Sashimi Yanagiba Knife, Octagon Handle with Ebony Wooden
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Sakimaru Knife Sashimi Knife, fish-slicing knife, is used for slicing raw fish thin. When slicing raw fish, you need to pull the blade toward yourself. The long blade helps to pull it more smoothly. By using a sashimi knife, professionals can preserve the texture, flavor, and freshness of the fish.
7Cr17mov stainless steel blade with HRC 56-58 combines exceptional sharpness and optimal edge retention with stain resistance. Knife will become extremely sharp with whetstone sharpening and will glide through any type of fish with no pressure,and with stainless steel durability and ease of care
10.6 inch (270mm) single edged blade with a traditional grind. Completely flat ground on front (SHINOGI), concave ground (URASUKI) with flat rim (URAOSHI) on the back.