Product Review

Japanese yanagiba sashimi knife for prepare sashimi. Molybdenum rust-resistant steel blade razor sharp edge blade length: 8 in overall length: 13 in wooden handle offers maximum comfort and control holes creates air gap to prevent food sticking to the blade plastic bolster easy to sharpen made in japan by sekiryu how to sharpen: >Sharpening on a whetstone >dampen whetstone. >Sharpen on whetstone on flat surfaces only Usage and care: Wash knife with dishwashing liquid before use. Always dry blade thoroughly after washing. Do not use scrub brushes or abrasive cleansers types of knives: Santorum -- all purpose: For vegetable, fish, meat nakiri -- chopping: For vegetable Guyton -- multipurpose kitchen knife. For cutting vegetable, fish, or meat debar -- hard foods: Fish bones, meats sashimi -- slicing: Slicing raw fish.