Features a single bevel that is distinctive of Japanese chef's cutlery
Blade made of high-tech molybdenum/vanadium stainless steel
Cleaning Care: Hand-wash
Yanagi Sashimi knives are sushi knives traditionally used in the northern regions of Japan. The main characteristic of the sushi knife is the very long blade with a slightly curved belly. This 12-in. Yanagi Sashimi Knife has a slight dropped point resulting in a midline tip.
Bunmei Knives are traditional Japanese knives made with slip-resistant wooden handles. The molybdenum/vanadium stainless steel blades are extremely sharp and the knives are extensively used by Japanese sushi chefs