"HONMAMON" Yanagiba (Sashimi Knife) Ginsan Stainless Steel 270mm #250 This coloration is a natural

This coloration is a natural residue formed during water quenching—a cooling technique where the heated steel is immersed in water

The Tosa-style knife also has a thinner and lighter blade than a standard Funayuki knife

they are different and not always the same as the pictures

Light and easy to use

17mm Thickness approx

"HONMAMON" Yanagiba (Sashimi Knife) Ginsan Stainless Steel 270mm #250 This coloration is a natural"HONMAMON" Yanagiba (Sashimi Knife) Ginsan Stainless Steel 270mm This stainless steel knife is made of Gingami No. 3, the most suitable material for Japanese kitchen knives. It has the hardness and sharpness of carbon steel, yet is rust resistant, making it ideal for home cooking. The handle has a rounded edge for a comfortable grip, making it easy to cut sashimi. Made in Japan! Handle: Japanese Style made of Cherry Tree! Edge of Blade: Ginsan