Tosa Bokashi SK Steel Yanagiba 270mmThe Myojin Riki Tosa Bokashi Yanagiba 270mm is a single bevel sashimi knife in SK carbon steel, best fit for first time single bevel users and professional chefs preparing raw fish. This 270mm blade features nimai soft iron clad construction with a kasumi surface finish and measures 264mm in edge length, 34mm in heel height, and 199g in weight. The spine measures 3. 6mm at the heel, 3. 2mm at mid, and 1. 2mm at the tip. SK steel is a reactive carbon

The double bevel geometry is thin behind the edge

An octagonal WA handle crafted from African ebony provides a subtle taper for comfort and features a central square mosaic pin

creating a blade that is easy to look after and suitable for intricate tasks like deveining shrimp or cutting garnishes

Produced by Masamoto Sohonten in Tokyo

this knife features a White 2 (Shirogami #2) core clad in soft iron san-mai construction without stainless cladding

The blade measures 214mm in edge length with a heel height of 47mm

The D-shaped Ho Wood handle with a black buffalo horn ferrule is pre-installed for right-hand operation due to its directional nature

People of then associate MADE IN CHINA with cheap quality stuff

The octagonal handle includes a faux ivory ferrule

The Hatsukokoro Kurokaze Blue 2 Kurouchi K Tip Deba 165mm is a double bevel Japanese fish knife best fit for butchering fish and precise dissecting tasks requiring a sharply defined tip

We have a complete collection of Japanese carbon steel woks and frypans

9mm at the spine with a 51mm heel height