Sashimi knives, which used to be made of many rust-prone materials, are ground with molybdenum steel main firing (single material).
Sashimi becomes more familiar because it is less likely to rust and is easier to manage.
The hardness is also high, which sets it apart from ordinary stainless steel products.
By mirror-finishing the flat part, it becomes more hygienic and makes the kitchen brighter.
|Country of origin||Osaka, Japan|
|Technique||Sakai Forged Blades|
|Material||Blade: Molybdenum steel main firing (HRC61-62)Handle: Park octagonal patternSheath: Park Sheath|
|Note||For sashimi only|
|Delivery Time||2-3 weeks (if out of stock + 1-2 weeks)|
Brand history and characteristics
How Japanese Products Can Be Such High Quality
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