Premium 36cm Masamoto Hongasumi Gyokuhaku Steel Takobiki Sashimi Knife

The Premium 36cm Masamoto Hongasumi Gyokuhaku Steel Takobiki Sashimi Knife is a superb kitchen tool designed for precision slicing. Crafted with a blend of Shirogami Carbon Steel #2 and soft steel, this knife offers exceptional sharpness and durability. Its 36cm length and takobiki style make it ideal for preparing sashimi and other delicate seafood dishes with ease and finesse.

Made by Masamoto Sohonten, a renowned name in high-quality Japanese cutlery, this knife combines traditional craftsmanship with modern performance. The 5mm gap between the blade and handle enhances control and comfort during use. Whether you're a professional chef or a home cook, this knife elevates your culinary experience with its sharpness and aesthetic appeal.

• Product Material: Shirogami Carbon Steel #2 and soft steel

• Manufacturer: Masamoto Sohonten

• 36cm takobiki style blade ideal for sashimi slicing
• Made from a durable combination of Shirogami Carbon Steel #2 and soft steel
• 5mm gap between blade and handle for improved performance and handling
• Produced by Masamoto Sohonten, a leader in high-quality Japanese knife craftsmanship
• Sharp, long-lasting edge suitable for precise and delicate cuts

Use the Premium 36cm Masamoto Hongasumi Gyokuhaku Steel Takobiki Sashimi Knife for slicing raw fish and seafood with smooth, precise strokes. Hold the knife firmly and slice in a single direction to maintain the blade's sharpness. Avoid cutting frozen ingredients or using the knife on hard surfaces to prevent damage. After use, wash the knife gently by hand, dry immediately, and store safely to maintain its condition.

Hand wash the knife with mild soap and warm water immediately after use to prevent rust and staining. Dry thoroughly with a soft cloth before storing. Avoid using abrasive sponges or harsh chemicals. Store the knife in a protective sheath or knife block to protect the blade. Sharpen sparingly with appropriate whetstones to maintain the edge and prolong the knife's lifespan.