{"title":"Japanese Slicing Knives | Sujihiki \u0026 Yanagiba","description":"\u003cp dir=\"ltr\" data-path-to-node=\"5\"\u003e\u003cspan\u003eEngineered exclusively for clean,\u003c\/span\u003e\u003cspan\u003e single-draw slicing,\u003c\/span\u003e\u003cspan\u003e our collection of \u003c\/span\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"73\"\u003eSujihiki\u003c\/b\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"86\"\u003eYanagiba\u003c\/b\u003e\u003cspan\u003e knives represents the pinnacle of Japanese protein preparation.\u003c\/span\u003e\u003cspan\u003e Characterized by long,\u003c\/span\u003e\u003cspan\u003e narrow profiles and minimal blade height,\u003c\/span\u003e\u003cspan\u003e these specialized blades minimize surface friction,\u003c\/span\u003e\u003cspan\u003e preventing delicate meat fibers and raw fish from tearing,\u003c\/span\u003e\u003cspan\u003e bruising,\u003c\/span\u003e\u003cspan\u003e or sticking to the blade face.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" data-path-to-node=\"6\"\u003e\u003cspan\u003eWhether portioning whole chilled loins,\u003c\/span\u003e\u003cspan\u003e carving hot roasts,\u003c\/span\u003e\u003cspan\u003e or preparing surgical sashimi,\u003c\/span\u003e\u003cspan\u003e these knives deliver mirror-clean cut faces that preserve moisture,\u003c\/span\u003e\u003cspan\u003e texture,\u003c\/span\u003e\u003cspan\u003e and presentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\" data-path-to-node=\"8\"\u003eUnderstanding the Profiles\u003c\/h3\u003e\n\u003cul dir=\"ltr\" data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp dir=\"ltr\" data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eSujihiki (筋引 — \"Flesh Slicer\"):\u003c\/b\u003e\u003cspan\u003e The double-bevel (50\/50) Japanese equivalent of a Western carving knife.\u003c\/span\u003e\u003cspan\u003e With an ambidextrous grind,\u003c\/span\u003e\u003cspan\u003e slender spine,\u003c\/span\u003e\u003cspan\u003e and extended blade runway (typically 240mm to 300mm),\u003c\/span\u003e\u003cspan\u003e the sujihiki is exceptionally versatile.\u003c\/span\u003e\u003cspan\u003e It excels at slicing boneless roasts,\u003c\/span\u003e\u003cspan\u003e trimming silver skin,\u003c\/span\u003e\u003cspan\u003e carving poultry,\u003c\/span\u003e\u003cspan\u003e and portioning raw steaks or crudo with zero steering.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp dir=\"ltr\" data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eYanagiba (柳刃 — \"Willow Blade\"):\u003c\/b\u003e\u003cspan\u003e The quintessential traditional Japanese single-bevel (\u003c\/span\u003e\u003ci data-path-to-node=\"9,1,0\" data-index-in-node=\"86\"\u003ekataba\u003c\/i\u003e\u003cspan\u003e) sashimi knife.\u003c\/span\u003e\u003cspan\u003e Featuring an acute chisel bevel on the front face and a hollow-ground back (\u003c\/span\u003e\u003ci data-path-to-node=\"9,1,0\" data-index-in-node=\"185\"\u003eurasuki\u003c\/i\u003e\u003cspan\u003e),\u003c\/span\u003e\u003cspan\u003e the yanagiba creates a gentle air pocket against the food.\u003c\/span\u003e\u003cspan\u003e Designed specifically for pulling cuts (\u003c\/span\u003e\u003ci data-path-to-node=\"9,1,0\" data-index-in-node=\"294\"\u003ehiki-kiri\u003c\/i\u003e\u003cspan\u003e),\u003c\/span\u003e\u003cspan\u003e it parts raw fish and delicate seafood cleanly in a single,\u003c\/span\u003e\u003cspan\u003e unbroken stroke without compressing cellular structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\" data-path-to-node=\"11\"\u003eHand-Forged Performance \u0026amp; Metallurgy\u003c\/h3\u003e\n\u003cp dir=\"ltr\" data-path-to-node=\"12\"\u003e\u003cspan\u003eEach knife in this curated lineup is forged by Japan’s master blacksmiths,\u003c\/span\u003e\u003cspan\u003e utilizing premium core steels:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\" data-path-to-node=\"13\"\u003e\n\u003cli\u003e\n\u003cp dir=\"ltr\" data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eHigh-Purity Carbon Steels (Aogami Super \/ Shirogami):\u003c\/b\u003e\u003cspan\u003e For chefs and collectors seeking unmatched edge bite,\u003c\/span\u003e\u003cspan\u003e effortless waterstone refinement,\u003c\/span\u003e\u003cspan\u003e and a natural protective patina.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp dir=\"ltr\" data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eCobalt Stainless Alloys (Takefu VG10 \/ Ginsan):\u003c\/b\u003e\u003cspan\u003e Engineered for high-volume service environments where extreme corrosion resistance and lasting edge stability are paramount.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\" data-path-to-node=\"14\"\u003e\u003cspan\u003eFitted with custom ergonomic Western handles or traditional Japanese octagonal (\u003c\/span\u003e\u003ci data-path-to-node=\"14\" data-index-in-node=\"80\"\u003ewa\u003c\/i\u003e\u003cspan\u003e) wood handles,\u003c\/span\u003e\u003cspan\u003e these knives provide neutral balance and total tip control for effortless,\u003c\/span\u003e\u003cspan\u003e continuous slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,0\"\u003e \u003c\/p\u003e","products":[{"product_id":"nigara-hamono-sg2-tsuchime-migaki-sujihiki-240mm-wenge-handle","title":"Nigara Hamono SG2 Tsuchime Migaki Sujihiki 240mm - Wenge Handle","description":"\u003cp data-path-to-node=\"4\"\u003e\u003cspan\u003eForged by the historic 350-year-old Nigara Hamono workshop in Hirosaki,\u003c\/span\u003e\u003cspan class=\"\"\u003e Aomori Prefecture,\u003c\/span\u003e\u003cspan\u003e this 240mm Sujihiki combines high-performance powdered metallurgy with functional hammer-finished artistry.\u003c\/span\u003e\u003cspan\u003e Built around an ultra-hard SG2 (R2) micro-carbide stainless powder steel core,\u003c\/span\u003e\u003cspan\u003e the blade features a narrow,\u003c\/span\u003e\u003cspan\u003e low-drag profile designed specifically for slicing boneless proteins,\u003c\/span\u003e\u003cspan\u003e carving roasts,\u003c\/span\u003e\u003cspan\u003e and portioning crudo or sashimi in long,\u003c\/span\u003e\u003cspan\u003e continuous drawing strokes.\u003c\/span\u003e\u003cspan\u003e The hand-chiseled \u003c\/span\u003e\u003ci data-path-to-node=\"4\" data-index-in-node=\"480\"\u003eTsuchime\u003c\/i\u003e\u003cspan\u003e dimples along the spine break surface tension to prevent drag,\u003c\/span\u003e\u003cspan\u003e transitioning into a satin-polished \u003c\/span\u003e\u003ci data-path-to-node=\"4\" data-index-in-node=\"588\"\u003eMigaki\u003c\/i\u003e\u003cspan\u003e bevel,\u003c\/span\u003e\u003cspan\u003e perfectly counterbalanced by an octagonal dark wenge wood handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"6\"\u003eKey Features\u003c\/h2\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eSG2 \/ R2 Powder Metallurgy Core Steel:\u003c\/b\u003e\u003cspan\u003e Hardened to 62–63 HRC,\u003c\/span\u003e\u003cspan\u003e this micro-carbide powder steel core delivers laser-fine apex sharpness,\u003c\/span\u003e\u003cspan\u003e exceptional wear resistance,\u003c\/span\u003e\u003cspan\u003e and long-lasting edge retention while remaining completely stainless and corrosion-resistant.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003eTsuchime Hammered \u0026amp; Migaki Finish:\u003c\/b\u003e\u003cspan\u003e Hand-hammered indentations along the spine create natural air pockets to release moist protein slices cleanly,\u003c\/span\u003e\u003cspan\u003e flowing into a polished \u003c\/span\u003e\u003ci data-path-to-node=\"7,1,0\" data-index-in-node=\"170\"\u003eMigaki\u003c\/i\u003e\u003cspan\u003e grind that glides through ingredients with minimal friction.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-path-to-node=\"7,2,0\" data-index-in-node=\"0\"\u003eStreamlined Sujihiki Profile:\u003c\/b\u003e\u003cspan\u003e The narrow spine-to-edge profile and 240mm cutting length minimize surface contact,\u003c\/span\u003e\u003cspan\u003e allowing you to slice roasts,\u003c\/span\u003e\u003cspan\u003e tenderloins,\u003c\/span\u003e\u003cspan\u003e cured meats,\u003c\/span\u003e\u003cspan\u003e and fish fillets in single,\u003c\/span\u003e\u003cspan\u003e clean strokes without tearing or sawing delicate fibers.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003e\u003cb data-path-to-node=\"7,3,0\" data-index-in-node=\"0\"\u003eLaser-Thin Convex Grind:\u003c\/b\u003e\u003cspan\u003e Hand-thinned behind the cutting edge by master sharpeners in Hirosaki to reduce resistance,\u003c\/span\u003e\u003cspan\u003e eliminate wedging,\u003c\/span\u003e\u003cspan\u003e and preserve natural juices within sliced meats and fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,4,0\"\u003e\u003cb data-path-to-node=\"7,4,0\" data-index-in-node=\"0\"\u003eOctagonal Natural Wenge Wood Handle:\u003c\/b\u003e\u003cspan\u003e Handcrafted from dense,\u003c\/span\u003e\u003cspan\u003e dark natural wenge wood,\u003c\/span\u003e\u003cspan\u003e providing natural moisture resistance and deep espresso tones.\u003c\/span\u003e\u003cspan\u003e The octagonal (Hakkaku) geometry offers tactile control and comfortable,\u003c\/span\u003e\u003cspan\u003e neutral balance for precision slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"9\" class=\"\"\u003eTechnical Specifications\u003c\/h2\u003e\n\u003ctable data-path-to-node=\"10\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAttribute\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSpecification\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,1,0,0\"\u003e\u003cb data-path-to-node=\"10,1,0,0\" data-index-in-node=\"0\"\u003eBrand \/ Maker\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,1,1,0\"\u003eNigara Hamono\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,2,0,0\"\u003e\u003cb data-path-to-node=\"10,2,0,0\" data-index-in-node=\"0\"\u003eLocation\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,2,1,0\"\u003eHirosaki, Aomori Prefecture, Japan\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,3,0,0\"\u003e\u003cb data-path-to-node=\"10,3,0,0\" data-index-in-node=\"0\"\u003eLine\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,3,1,0\"\u003eSG2 Tsuchime Migaki\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,4,0,0\"\u003e\u003cb data-path-to-node=\"10,4,0,0\" data-index-in-node=\"0\"\u003eKnife Type\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,4,1,0\"\u003eSujihiki (Slicing Knife \/ Carver)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,5,0,0\"\u003e\u003cb data-path-to-node=\"10,5,0,0\" data-index-in-node=\"0\"\u003eBlade Length\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,5,1,0\"\u003e240mm (9.45 in)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,6,0,0\"\u003e\u003cb data-path-to-node=\"10,6,0,0\" data-index-in-node=\"0\"\u003eCore Steel\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,6,1,0\"\u003eSG2 \/ R2 Stainless Powder Steel\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,7,0,0\"\u003e\u003cb data-path-to-node=\"10,7,0,0\" data-index-in-node=\"0\"\u003eCladding\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,7,1,0\"\u003eSoft Stainless Steel (San Mai)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,8,0,0\"\u003e\u003cb data-path-to-node=\"10,8,0,0\" data-index-in-node=\"0\"\u003eFinish\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,8,1,0\"\u003eTsuchime (Hammered) \u0026amp; Migaki (Polished)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,9,0,0\"\u003e\u003cb data-path-to-node=\"10,9,0,0\" data-index-in-node=\"0\"\u003eHardness (HRC)\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,9,1,0\"\u003e62 – 63 HRC\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,10,0,0\"\u003e\u003cb data-path-to-node=\"10,10,0,0\" data-index-in-node=\"0\"\u003eHandle Material\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,10,1,0\"\u003eNatural Wenge Wood (Octagonal \/ Hakkaku)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,11,0,0\"\u003e\u003cb data-path-to-node=\"10,11,0,0\" data-index-in-node=\"0\"\u003eEdge Angle\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,11,1,0\"\u003eDouble-beveled (50\/50 Ryoba)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,12,0,0\"\u003e\u003cb data-path-to-node=\"10,12,0,0\" data-index-in-node=\"0\"\u003ePlace of Origin\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,12,1,0\"\u003eJapan\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 data-path-to-node=\"12\" class=\"\"\u003eCare Instructions \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul data-path-to-node=\"13\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eHand Wash \u0026amp; Dry Thoroughly:\u003c\/b\u003e\u003cspan class=\"\"\u003e Wash by hand using warm water and mild dish soap.\u003c\/span\u003e\u003cspan\u003e Dry immediately and completely with a clean towel after use.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eDishwasher Prohibition:\u003c\/b\u003e\u003cspan\u003e Never clean this knife in a dishwasher.\u003c\/span\u003e\u003cspan\u003e Intense heat,\u003c\/span\u003e\u003cspan\u003e harsh detergents,\u003c\/span\u003e\u003cspan\u003e and high-pressure jets will degrade the natural wenge wood handle and dull the fine cutting edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eAvoid Hard Surfaces \u0026amp; Dense Foods:\u003c\/b\u003e\u003cspan\u003e Do not cut through bones,\u003c\/span\u003e\u003cspan\u003e frozen ingredients,\u003c\/span\u003e\u003cspan\u003e shells,\u003c\/span\u003e\u003cspan\u003e or hard seeds.\u003c\/span\u003e\u003cspan\u003e Cut exclusively on end-grain wood or soft Japanese rubber cutting boards to protect the fine edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eSharpening:\u003c\/b\u003e\u003cspan\u003e Sharpen on Japanese water whetstones (1000–6000 grit).\u003c\/span\u003e\u003cspan\u003e Avoid honing steels,\u003c\/span\u003e\u003cspan\u003e pull-through sharpeners,\u003c\/span\u003e\u003cspan\u003e or motorized wheels,\u003c\/span\u003e\u003cspan\u003e which can alter the blade geometry and chip high-hardness powder steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":67831878058214,"sku":null,"price":349.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0823\/9608\/6502\/files\/080A0282.jpg?v=1792694563"},{"product_id":"masayuki-hamono-elmax-kyomen-kiritsuke-yanagiba-200mm-wenge-handle","title":"Masayuki Hamono Elmax Kyomen Kiritsuke Yanagiba 200mm - Wenge Handle","description":"\u003cp data-path-to-node=\"4\"\u003e\u003cspan class=\"\"\u003eA striking convergence of modern Swedish powdered metallurgy and classic Japanese blade craft,\u003c\/span\u003e\u003cspan\u003e this 200mm Kiritsuke Yanagiba is engineered for pure slicing performance.\u003c\/span\u003e\u003cspan\u003e Crafted from ultra-pure Uddeholm Elmax stainless powder steel,\u003c\/span\u003e\u003cspan\u003e the blade features a breathtaking \u003c\/span\u003e\u003ci data-path-to-node=\"4\" data-index-in-node=\"266\"\u003eKyomen\u003c\/i\u003e\u003cspan\u003e (mirror) polish that reduces surface friction to near zero while commanding visual attention.\u003c\/span\u003e\u003cspan\u003e Featuring an aggressive reverse-tanto (K-tip) profile,\u003c\/span\u003e\u003cspan\u003e a compact cutting length ideal for nimble slicing,\u003c\/span\u003e\u003cspan\u003e and an ergonomic octagonal dark wenge wood handle,\u003c\/span\u003e\u003cspan\u003e this knife glides effortlessly through raw fish,\u003c\/span\u003e\u003cspan\u003e tender proteins,\u003c\/span\u003e\u003cspan\u003e and crudo with zero cell tearing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"6\"\u003eKey Features\u003c\/h2\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eUddeholm Elmax Powder Metallurgy Steel:\u003c\/b\u003e\u003cspan\u003e Hardened to 61–62 HRC,\u003c\/span\u003e\u003cspan\u003e Elmax is an advanced third-generation powdered stainless steel known for exceptional edge stability,\u003c\/span\u003e\u003cspan\u003e high wear resistance,\u003c\/span\u003e\u003cspan\u003e and near-total immunity to corrosion—offering long-lasting sharpness without high-carbon maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003eFlawless Kyomen (Mirror) Finish:\u003c\/b\u003e\u003cspan\u003e Hand-buffed to a radiant,\u003c\/span\u003e\u003cspan\u003e highly reflective mirror surface that breaks surface drag,\u003c\/span\u003e\u003cspan\u003e prevents delicate fish slices from clinging to the blade face,\u003c\/span\u003e\u003cspan\u003e and highlights the precision of the grind.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-path-to-node=\"7,2,0\" data-index-in-node=\"0\"\u003eKiritsuke Yanagiba (K-Tip) Geometry:\u003c\/b\u003e\u003cspan\u003e Combines the long,\u003c\/span\u003e\u003cspan\u003e fluid drawing stroke of a traditional sashimi knife with an acute,\u003c\/span\u003e\u003cspan\u003e sword-like reverse-tanto tip—ideal for delicate garnishes,\u003c\/span\u003e\u003cspan\u003e single-motion sashimi pulls,\u003c\/span\u003e\u003cspan\u003e and surgical score work.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003e\u003cb data-path-to-node=\"7,3,0\" data-index-in-node=\"0\"\u003eAgile 200mm Format:\u003c\/b\u003e\u003cspan\u003e A nimble,\u003c\/span\u003e\u003cspan\u003e highly maneuverable blade length suited for home sushi bars,\u003c\/span\u003e\u003cspan\u003e compact prep stations,\u003c\/span\u003e\u003cspan\u003e and precision slicing where larger 270mm or 300mm slicers feel unwieldy.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,4,0\"\u003e\u003cb data-path-to-node=\"7,4,0\" data-index-in-node=\"0\"\u003eOctagonal Dark Wenge Wood Handle:\u003c\/b\u003e\u003cspan\u003e Handcrafted from dense,\u003c\/span\u003e\u003cspan\u003e naturally water-resistant wenge wood featuring rich espresso and dark chocolate grain lines.\u003c\/span\u003e\u003cspan\u003e The octagonal (Hakkaku) contour provides balanced,\u003c\/span\u003e\u003cspan\u003e slip-resistant handling during delicate draw cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"9\" class=\"\"\u003eTechnical Specifications\u003c\/h2\u003e\n\u003ctable data-path-to-node=\"10\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAttribute\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSpecification\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,1,0,0\"\u003e\u003cb data-path-to-node=\"10,1,0,0\" data-index-in-node=\"0\"\u003eBrand \/ Maker\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,1,1,0\"\u003eMasayuki Hamono\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,2,0,0\"\u003e\u003cb data-path-to-node=\"10,2,0,0\" data-index-in-node=\"0\"\u003eKnife Type\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,2,1,0\"\u003eKiritsuke Yanagiba (K-Tip Sashimi Knife \/ Slicer)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,3,0,0\"\u003e\u003cb data-path-to-node=\"10,3,0,0\" data-index-in-node=\"0\"\u003eBlade Length\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,3,1,0\"\u003e200mm (~7.9 in)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,4,0,0\"\u003e\u003cb data-path-to-node=\"10,4,0,0\" data-index-in-node=\"0\"\u003eSteel Type\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,4,1,0\"\u003eUddeholm Elmax Stainless Powder Metallurgy Steel\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,5,0,0\"\u003e\u003cb data-path-to-node=\"10,5,0,0\" data-index-in-node=\"0\"\u003eFinish\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,5,1,0\"\u003eKyomen (Full Mirror Polish)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,6,0,0\"\u003e\u003cb data-path-to-node=\"10,6,0,0\" data-index-in-node=\"0\"\u003eHardness (HRC)\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,6,1,0\"\u003e61 – 62 HRC\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,7,0,0\"\u003e\u003cb data-path-to-node=\"10,7,0,0\" data-index-in-node=\"0\"\u003eHandle Material\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,7,1,0\"\u003eNatural Wenge Wood (Octagonal \/ Hakkaku)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,8,0,0\"\u003e\u003cb data-path-to-node=\"10,8,0,0\" data-index-in-node=\"0\"\u003eBlade Grind \/ Bevel\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,8,1,0\"\u003eTraditional Single-Bevel (Right-Handed Kataba with Urasuki)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,9,0,0\"\u003e\u003cb data-path-to-node=\"10,9,0,0\" data-index-in-node=\"0\"\u003ePlace of Origin\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,9,1,0\"\u003eJapan\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Masayuki Hamono","offers":[{"title":"Default Title","offer_id":67831904633062,"sku":null,"price":799.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0823\/9608\/6502\/files\/080A0319.jpg?v=1792695669"},{"product_id":"akazawa-arashi-vg10-kyomen-tsurugi-yanagiba-300mm-ebony-handle","title":"Akazawa Arashi VG10 Kyomen Turugi Yanagiba 300mm - Ebony Handle","description":"\u003cp data-path-to-node=\"4\"\u003e\u003cspan\u003ePermanently out of production due to Shiraki's retirement.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cspan\u003eA dramatic synthesis of traditional sword geometry and pristine finishing,\u003c\/span\u003e\u003cspan\u003e the 300mm Akazawa Arashi Tsurugi Yanagiba is engineered for pure,\u003c\/span\u003e\u003cspan\u003e uncompromised sashimi portioning.\u003c\/span\u003e\u003cspan\u003e Forged from high-purity Takefu VG10 stainless steel,\u003c\/span\u003e\u003cspan\u003e the blade features a breathtaking \u003c\/span\u003e\u003ci data-path-to-node=\"4\" data-index-in-node=\"262\" class=\"\"\u003eKyomen\u003c\/i\u003e\u003cspan\u003e (mirror) polish that reduces surface drag to near zero while commanding collector-level aesthetic presence.\u003c\/span\u003e\u003cspan\u003e Its commanding 300mm blade length allows for seamless,\u003c\/span\u003e\u003cspan\u003e single-motion drawing strokes through large loins of tuna,\u003c\/span\u003e\u003cspan\u003e salmon,\u003c\/span\u003e\u003cspan\u003e and delicate whitefish without sawing or cell tearing.\u003c\/span\u003e\u003cspan\u003e Outfitted with an aggressive double-angled \u003c\/span\u003e\u003ci data-path-to-node=\"4\" data-index-in-node=\"597\"\u003eTsurugi\u003c\/i\u003e\u003cspan\u003e (sword-tip) profile and a dense,\u003c\/span\u003e\u003cspan\u003e octagonal black ebony wood handle,\u003c\/span\u003e\u003cspan\u003e this piece delivers master-level balance and surgical precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"6\"\u003eKey Features\u003c\/h2\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eTakefu VG10 Stainless Core:\u003c\/b\u003e\u003cspan\u003e Hardened to 60–61 HRC,\u003c\/span\u003e\u003cspan\u003e this cobalt-alloyed high-carbon stainless steel delivers exceptional apex sharpness,\u003c\/span\u003e\u003cspan\u003e high corrosion resistance,\u003c\/span\u003e\u003cspan\u003e and dependable edge retention—providing professional cutting keenness without the high maintenance of reactive carbon steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003eFlawless Kyomen (Mirror) Finish:\u003c\/b\u003e\u003cspan\u003e Hand-buffed to a radiant,\u003c\/span\u003e\u003cspan\u003e distortion-free mirror polish that reduces surface drag,\u003c\/span\u003e\u003cspan\u003e prevents delicate fish flesh from clinging to the blade face,\u003c\/span\u003e\u003cspan\u003e and highlights the crisp bevel lines of the grind.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-path-to-node=\"7,2,0\" data-index-in-node=\"0\"\u003eStriking Tsurugi (Sword-Tip) Profile:\u003c\/b\u003e\u003cspan\u003e Features an acute,\u003c\/span\u003e\u003cspan\u003e sword-inspired \u003c\/span\u003e\u003ci data-path-to-node=\"7,2,0\" data-index-in-node=\"72\"\u003eKensaki\u003c\/i\u003e\u003cspan\u003e tip that blends the long drawing power of a traditional Yanagiba with pinpoint piercing and scoring precision—ideal for delicate garnishes,\u003c\/span\u003e\u003cspan\u003e pulling skin,\u003c\/span\u003e\u003cspan\u003e and precision tip work.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003e\u003cb data-path-to-node=\"7,3,0\" data-index-in-node=\"0\"\u003eProfessional 300mm Slicing Reach:\u003c\/b\u003e\u003cspan\u003e The quintessential length favored by master sushi chefs.\u003c\/span\u003e\u003cspan\u003e Ample blade reach ensures long,\u003c\/span\u003e\u003cspan\u003e uninterrupted pulling strokes across whole fillets,\u003c\/span\u003e\u003cspan\u003e preserving natural fat striations and moisture.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,4,0\"\u003e\u003cb data-path-to-node=\"7,4,0\" data-index-in-node=\"0\"\u003eTraditional Single-Bevel (Kataba) Architecture:\u003c\/b\u003e\u003cspan\u003e Features a chisel-ground front bevel paired with a concave \u003c\/span\u003e\u003ci data-path-to-node=\"7,4,0\" data-index-in-node=\"107\"\u003eurasuki\u003c\/i\u003e\u003cspan\u003e back flat,\u003c\/span\u003e\u003cspan\u003e creating a razor-thin cutting edge that parts flesh with zero crushing or resistance.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,5,0\"\u003e\u003cb data-path-to-node=\"7,5,0\" data-index-in-node=\"0\"\u003eExhibition Octagonal Ebony Handle:\u003c\/b\u003e\u003cspan\u003e Hand-turned from dense,\u003c\/span\u003e\u003cspan\u003e naturally water-resistant black ebony wood.\u003c\/span\u003e\u003cspan\u003e The traditional octagonal (Hakkaku) geometry provides a secure,\u003c\/span\u003e\u003cspan\u003e tactile grip and counterbalances the 300mm blade for neutral forward control.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"9\"\u003eTechnical Specifications\u003c\/h2\u003e\n\u003ctable data-path-to-node=\"10\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAttribute\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSpecification\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,1,0,0\"\u003e\u003cb data-path-to-node=\"10,1,0,0\" data-index-in-node=\"0\"\u003eBrand \/ Maker\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,1,1,0\"\u003eAkazawa (赤沢)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,2,0,0\"\u003e\u003cb data-path-to-node=\"10,2,0,0\" data-index-in-node=\"0\"\u003eLine\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,2,1,0\"\u003eArashi\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,3,0,0\"\u003e\u003cb data-path-to-node=\"10,3,0,0\" data-index-in-node=\"0\"\u003eKnife Type\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,3,1,0\"\u003eTsurugi Yanagiba (Sword-Tip Sashimi Knife \/ Kensaki)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,4,0,0\"\u003e\u003cb data-path-to-node=\"10,4,0,0\" data-index-in-node=\"0\"\u003eBlade Length\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,4,1,0\"\u003e300mm (11.8 in)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,5,0,0\"\u003e\u003cb data-path-to-node=\"10,5,0,0\" data-index-in-node=\"0\"\u003eSteel Type\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,5,1,0\"\u003eTakefu VG10 Stainless Steel\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,6,0,0\"\u003e\u003cb data-path-to-node=\"10,6,0,0\" data-index-in-node=\"0\"\u003eFinish\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,6,1,0\"\u003eKyomen (Full Mirror Polish)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,7,0,0\"\u003e\u003cb data-path-to-node=\"10,7,0,0\" data-index-in-node=\"0\"\u003eHardness (HRC)\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,7,1,0\"\u003e60 – 61 HRC\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,8,0,0\"\u003e\u003cb data-path-to-node=\"10,8,0,0\" data-index-in-node=\"0\"\u003eHandle Material\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,8,1,0\"\u003eNatural Black Ebony Wood (Octagonal \/ Hakkaku)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,9,0,0\"\u003e\u003cb data-path-to-node=\"10,9,0,0\" data-index-in-node=\"0\"\u003eBlade Grind \/ Bevel\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,9,1,0\"\u003eTraditional Single-Bevel (Right-Handed Kataba with Urasuki)\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,10,0,0\"\u003e\u003cb data-path-to-node=\"10,10,0,0\" data-index-in-node=\"0\"\u003ePlace of Origin\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"10,10,1,0\"\u003eJapan\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2 data-path-to-node=\"12\"\u003eCare Instructions \u0026amp; Maintenance\u003c\/h2\u003e\n\u003cul data-path-to-node=\"13\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\" class=\"\"\u003eMicrofiber Wash \u0026amp; Dry Only:\u003c\/b\u003e\u003cspan\u003e Wash gently by hand using warm water,\u003c\/span\u003e\u003cspan\u003e mild liquid soap,\u003c\/span\u003e\u003cspan\u003e and a soft microfiber towel or non-abrasive sponge.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"136\"\u003eNever\u003c\/b\u003e\u003cspan\u003e use scouring pads,\u003c\/span\u003e\u003cspan\u003e abrasive sponges,\u003c\/span\u003e\u003cspan\u003e or metal polishes,\u003c\/span\u003e\u003cspan\u003e as they will scratch the high-gloss \u003c\/span\u003e\u003ci data-path-to-node=\"13,0,0\" data-index-in-node=\"234\"\u003eKyomen\u003c\/i\u003e\u003cspan\u003e finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eDishwasher Prohibition:\u003c\/b\u003e\u003cspan\u003e Never clean this knife in a dishwasher.\u003c\/span\u003e\u003cspan\u003e Extreme heat,\u003c\/span\u003e\u003cspan\u003e harsh chemical detergents,\u003c\/span\u003e\u003cspan\u003e and violent water spray will degrade the natural ebony handle and destroy the fine cutting apex.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eStrictly for Boneless Slicing:\u003c\/b\u003e\u003cspan\u003e Designed exclusively for raw fish,\u003c\/span\u003e\u003cspan\u003e boneless proteins,\u003c\/span\u003e\u003cspan\u003e and soft culinary garnishes.\u003c\/span\u003e\u003cspan\u003e Do not use this blade on bones,\u003c\/span\u003e\u003cspan\u003e cartilage,\u003c\/span\u003e\u003cspan\u003e shells,\u003c\/span\u003e\u003cspan\u003e or frozen products,\u003c\/span\u003e\u003cspan\u003e which will chip the delicate single-bevel edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eSharpening:\u003c\/b\u003e\u003cspan\u003e Sharpen on fine Japanese water whetstones (3000–8000+ grit) following traditional single-bevel techniques (polishing the primary \u003c\/span\u003e\u003ci data-path-to-node=\"13,3,0\" data-index-in-node=\"141\"\u003eshinogi\u003c\/i\u003e\u003cspan\u003e bevel,\u003c\/span\u003e\u003cspan\u003e gently deburring on the concave \u003c\/span\u003e\u003ci data-path-to-node=\"13,3,0\" data-index-in-node=\"188\"\u003eurasuki\u003c\/i\u003e\u003cspan\u003e).\u003c\/span\u003e\u003cspan\u003e Avoid honing rods,\u003c\/span\u003e\u003cspan\u003e pull-through sharpeners,\u003c\/span\u003e\u003cspan\u003e or motorized wheels.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shiraki Hamono","offers":[{"title":"Default Title","offer_id":67832087773414,"sku":null,"price":999.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0823\/9608\/6502\/files\/080A0301.jpg?v=1792703623"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0823\/9608\/6502\/collections\/080A0279.jpg?v=1794331121","url":"https:\/\/gyuto.com\/collections\/sujihiki-yanagiba-slicing-knives.oembed","provider":"Gyuto.com","version":"1.0","type":"link"}