Ginshikou Kasumi sharpened knives are hard to rust,It is sharp and relatively easy to handle.
Sashimi knives are making slices of raw fish and shellfish.
If you cut smoothly from the long blade edge to the blade edge, you will get a sashimi with a beautiful cut end.
【Blade length size】300mm
Yasukihagane Ginshikou／Rosewood handle
※What is "kasumitogi"?
"Haze" is one of the sharpening techniques.
The cutting edge is hazy, which is one of the beautiful points of Japanese knives.
