TSUKIJI MASAMOTO WHITE STEEL YANAGI 240MM (9.4") NAMI KASUMI

TSUKIJI MASAMOTO has been making knives for the chefs and people works in Tsukiji Fish Market in Tokyo since the market opened in early 1900s. Their skills and techniques are carried on since Edo Period. YANAGI knives are also called "SASHIMI knives", and more than 90% of chefs are using this type of knife for their daily cooking.

Style : Yanagi
Special Feature : Kasumi
Blade Steel Type : Shiro-ko (White Steel 3)
Handle material : (Ho) Japanese Magnolia
Bolster material : Water Buffalo Horn
HRC : 62-63
Bevel Angle Ratio : 100/0 (Single bevel)