Limited quantities available.
The Yanagi sushi knife is the most popular knife among Japanese sushi chefs. A long, thin and sharp blade is ideal for slicing delicate filet of fish. They feature a Ho-wood handle and a single bevel blade. Includes a Ho-wood sheath.
The Ginsan steel is a perfect blend of carbon steel and chromium. It has the performance benefit of traditional carbon steel with razor sharp edge and the practical benefit of stain-resistant steel. Kikiuichi Ginsan knives have the most preferred two-steel structure of Japanese cutlery. Ginsan carbon steel forms the core cutting edge while softer stainless steel layers protects it from corrosion and allows easy sharpening.
The Tatsutogi Grade is a Carbon Steel that is soft and very easy to sharpen, ideal for beginners.