By dozen(1 dozen is 10 pieces) Slicing Knife（Yangiba knife）for fish made of Special steel Kasumi (White-2-steel) that is resistant steel with wood handle
This Knife is sold by only the dozen(1 dozen is 10 pieces )
Then usually these knives are for a Retail Dealer.
In addition, when you order our knives by the dozen, the delivery date is after at least roughly three months.
Because, Sakai Takayuki Knives factory have many back order, so,they running at full capacity.
If the knife you order is no stock in the factory,
You must wait roughly three months or cancel the order.
When the knife you order is no stock in the factory we will inform you.
■ The price is including Shipping cost
■ When you will order every our knife, Please be sure to read How to purchase page like as follws,
The knife is the most reliable series of SakayTakeyuki pruduct, which is created wi painstaking effort of top blacksmith craftmen and knife grinders The knife is made of Yasuki white-2 steel the Yanagiba knife is great sharp cut for fish (Sashimi).
Yanagiba Japanese Chef knives is Sashimi knives that we offer at Chef Knives. Yanagibas or Sashimi Knives are traditional style Japanese slicing knives that typically have a excellently face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge. Sashimi knives are used primarily by Sushi chefs to thinly slice fish but the knife is increasingly popular with western cooks for a multitude of tasks including roast carving.
About The Kasumi Blade
Like the Honyaki, the Kasumi is part of the Japanese cultural heritage, and is a traditional single bevel knife. Here, form and function dictate beauty. During the forging process, the Kasumi is formed by cold welding (hammering) a softer steel onto the hardened, supporting, high carbon steel edge. This softer steel forms the body and spine of the knife. The Honyaki, is differentially hardened and tempered, whereas the Kasumi’s edge is uniformly hardened and tempered. The Honyaki is made from a single type and piece of steel, whereas a Kasumi is made with two different types of steel. Sharpening the Kasumi is easier, because only the cutting edge is high carbon hardened steel. The “Mist” or “fog” refers to the soft sheen where the softer steel meets the highly polished cutting edge. The sharpness of the Kasumi’s edge is surpassed only by that of the Honyaki. The Kasumi, with a lightweight, water-resistant Magnolia handle, would be considered the standard knife of the professional and well equipped home kitchen.