Japanese Yanagiba sashimi knife for prepare Sashimi, Slice Raw Fish and Seafood * Molybdenum Rust-Resistant Steel Blade * Razor Sharp Edge * Blade Length: 11-3/4 in * Overall Length: 17-1/2 in * Wooden handle offers maximum comfort & control * Plastic Bolster * Easy to sharpen * Made in Japan by Sekiryu How to Sharpen:
Japanese Yanagiba sashimi knife for prepare Sashimi, Slice Raw Fish and Seafood
* Molybdenum Rust-Resistant Steel Blade
* Razor Sharp Edge
* Blade Length: 11-3/4 in
* Overall Length: 17-1/2 in
* Wooden handle offers maximum comfort & control
* Plastic Bolster
* Easy to sharpen
* Made in Japan by Sekiryu
How to Sharpen:
>Sharpening on a whetstone
>Dampen whetstone.
>Sharpen on whetstone on flat surfaces only
Usage & Care:
* Wash Knife with dishwashing liquid before use.
* always dry blade thoroughly after washing.
* Do not use scrub brushes or abrasive cleansers
Types of Knives:
* Santoku — All purpose: For Vegetable, Fish, Meat
* Nakiri — Chopping: For Vegetable
* Gyutou — Multipurpose kitchen Knife. for Cutting vegetable, fish, or Meat
* Deba — Hard Foods: Fish bones, Meats
* Sashimi — Slicing: Slicing raw fish
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