Japanese- HOME
- Japanese Knives
- Sashimi Knife
- Sashimi knife [Nashiji left-handed]
Sashimi knife [Nashiji left-handed]
Established a company as a Japanese sword manufacturer 140 years ago.
We are afraid that the Japanese swords are only a kind of traditional art, we will not be able to provide an opportunity to appreciate how sharp and splendid the traditional swords are directly for you all.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
![Sashimi knife [Nashiji left-handed]](/html/upload/save_image/02101200_5e40c73c4a167.jpg)
Sashimi knife [Nashiji left-handed]
[NOTICE]
The Yanagiba (Sashimi) knife for left-handed is used to slice boneless fish fillets for sashimi. The long length of sharp blade enables to cut off at once and which makes sashimi smooth, shiny, even in order to maximize the taste. The series of Yanagiba (Sashimi) knife, Nashiji has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is called Nashiji because it looks like skin of Japanese pair and that prevents slices from sticking to the blade. This series of the knife is the most reasonable price. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.
The Yanagiba (Sashimi) knife for left-handed is used to slice boneless fish fillets for sashimi. The long length of sharp blade enables to cut off at once and which makes sashimi smooth, shiny, even in order to maximize the taste. The series of Yanagiba (Sashimi) knife, Nashiji has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is called Nashiji because it looks like skin of Japanese pair and that prevents slices from sticking to the blade. This series of the knife is the most reasonable price. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.
