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edge retention and toughness
One of the most difficult products to get is the Kurouchi line
one of the most reputable sharpening stone manufacturers
An octagonal ebony handle with black buffalo horn ferrule pairs with the blade to suit traditional Japanese sashimi slicing techniques
Hatsukokoro x Myojin Shirasagi Ginsan Yanagiba 270mm Naniwa Chosera edge retention and toughnessThe Hatsukokoro x Myojin Shirasagi Ginsan Yanagiba 270mm is a single bevel sashimi knife best fit for professional chefs and enthusiasts requiring stainless steel construction with traditional cutting performance. Sharpened by Naohito Myojin at Myojin Riki Seisakusho in Tosa, this blade features Hitachi Ginsan Silver #3 stainless steel clad in a nimai construction with a kasumi surface finish. The 270mm profile suits precise slicing of raw fish and
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