[MINAMOTO-IZUMIMASA] Yanagiba hocho 270mm Blue paper 16 layer [MIM070102]

For beautiful patterns, this is a kitchen knife to captivate the viewer. This 270mm Yanagiba hocho is professional common size in Japan. If you are familiar with kitchen knife for Japanese cuisine, you will be able to cut fish and meat the way you want. However, it is recommended 300mm If you are cooking a large fish.

Folded eight times while applying heat to the soft iron and steel, which is made ​​of 16 layers bullion. Feature is a pattern there is only one in the world. It is called "SUMINAGASHI" pattern is to be made ​​in this way. SUMINAGASHI of MINAMOTO-IZUMIMASA is particularly beautiful, are getting a lot of praise from professional cook.

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.

This is a very beautiful kitchen knife, it would be good knife to cook in front of the customer. Particularly popular in sushi chef and so on.

After receiving an order, in order to produce, it will be necessity about 3 weeks 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 270mm Blue paper 16 layer [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.