Yanagiba Knife, also known as Masamoto, ideal for preparing Sashimi, sliced raw fish and seafood. Used widely in the Kansai region surrounding Osaka, in western Japan. The length of the knife is suitable to fillet medium sized fish.
Blade: 6 1/2" long, Overall length: 10 3/4"
- Easy to clean when the blade is closed
- The blade has a moderate cutting edge that makes it easy to cut along the bone
- Great for grating three pieces of fish, preparing boned meat, and peeling vegetables
- Material: Stainless steel blade
- Size: Approx. 1.0 x 10.6 x 0.5 inches (26 x 270 x 12 mm); Blade Length: Approx. 6.5 inches (165 mm); Weight:
- Made in Japan
- Promptly remove dirt and moisture and dry after use. Leaving it with dirt or water will cause rust and discoloration
- Easy to clean when the blade is closed
- The blade has a moderate cutting edge that makes it easy to cut along the bone
- Great for grating three pieces of fish, preparing boned meat, and peeling vegetables
- Material: Stainless steel blade
- Size: Approx. 1.0 x 10.6 x 0.5 inches (26 x 270 x 12 mm); Blade Length: Approx. 6.5 inches (165 mm); Weight:
- Made in Japan
- Promptly remove dirt and moisture and dry after use. Leaving it with dirt or water will cause rust and discoloration
