Sukenari Hongasumi White Steel No.2 - 300mm
The most popular knife for cutting fish and also called shobu-bocho (sashimi knife). It is used to highlight different textures of fish in the techniques hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle. It is used to skin and sometimes scale and de-bone certain fish (for instance salmon). Kensaki or kiritsuke tip yanagiba have an angled tip and are generally heavier and less sloping. General size is 210 mm to 330 mm.
Knife Type: Yanagiba (Sashimi) Slicer Knife
Steel Type: Shiroko (white steel)*
Blade Type: Single edged blade
Blade Length: 300mm
Overall Length: 450 mm
Hardness: HRC 61-62
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry. NO DISHWASHER
- Use a sharpening stone to maintain the sharpness of the blade.