[MINAMOTO-IZUMIMASA] Yanagiba hocho 330mm All white paper [MIM060103]

This is the total steel kitchen knives that any chef are longing. It is characterized by a smooth cut. 330mm's Yanagiba hocho is a large size. If there is not considerable experience, you feel this kitchen knife is very long. But, master with more experience will be used, great food is completed.

This Yanagiba hocho is using the white paper steel No.2 of all. It is not a iron & steel forge welding blade. The blade material is only steel.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

Kitchen knife made ​​of steel only, is called "Honyaki" in Japan. Optimum finish is given to "Honyaki" in this kitchen knife. Superior technology of skilled craftsmen to sharpen the Honyaki is required. MINAMOTO-IZUMIMASA has a great technology in particular.

After receiving an order, in order to produce, it will be necessity about 1 month for longest to send.

How to sharpen your Yanagiba (Sashimi or sushi) chef knife on a whetstone.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

The notes on use about Yanagiba hocho 330mm All white paper [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.