SAKAI TAKAYUKI SAKIMARU TAKOBIKI BYAKKO - SASHIMI KNIFE with Sheath mixing bowl Just fill the water and

Just fill the water and several strokes keep the blade sharp

Blade type

:Shapton stones are great at sharpening because of their high abrasive content - you can form an edge in no time

It is made slightly heavy so that it can be pressed firmly

Chinese herbal tea

SAKAI TAKAYUKI SAKIMARU TAKOBIKI BYAKKO - SASHIMI KNIFE with Sheath mixing bowl Just fill the water andYanagi (Yanagiba) is widely used throughout all of japan by professionals. The blade is narrow and long enabling it to slice through fish fiber without pushing or sawing the tender filet, the edge of the blade is extremely thin to create a clear and straight edge on each slice of the sashimi. Sakai Cutlery Supreme. Made of highest quality, the Yasuki White #1 Steel. This is made by blacksmith in Sakai who are trained in traditional skills. Come with