SAKAI TAKAYUKI YANAGI-SLICER KIRITUKE / GRAND CHEF HIEN with Sheath Japanese wooden mixing rice bowl Professionals have a range of

Professionals have a range of Deba and choose a suitable size depending upon the size of the fish

known as “Ko-Seto (old Seto) ware

Size: 9" long

-You can scrub with medium grit sandpaper ​when black mold grows on the surface

or open flame on your barbeque if high enough output) for about 30-40min

SAKAI TAKAYUKI YANAGI-SLICER KIRITUKE / GRAND CHEF HIEN with Sheath Japanese wooden mixing rice bowl Professionals have a range ofYanagi (Yanagiba) is widely used throughout all of japan by professionals. The blade is narrow and long enabling it to slice through fish fiber without pushing or sawing the tender filet, the edge of the blade is extremely thin to create a clear and straight edge on each slice of the sashimi. Sakai Takayuki Knives has been cultivated through a long 600 year history in Sakai city Osaka Japan. Highest grade quality materials which has supreme sharpness.