Masamoto Hongasumi Gyokuhaku Steel Takobiki Sashimi Knife 24cm

The Masamoto Hongasumi Gyokuhaku Steel Takobiki Sashimi Knife 24cm is a premium Japanese kitchen knife designed for precision slicing of sashimi and other delicate ingredients. Its 24cm blade offers excellent control and sharpness, making it perfect for both professional chefs and home cooks who appreciate fine craftsmanship. This knife combines traditional Japanese blade-making techniques with modern functionality to enhance your culinary experience.

Crafted from Shirogami Carbon Steel #2 and soft steel, the Masamoto Hongasumi Gyokuhaku Knife delivers outstanding edge retention and a refined aesthetic. The carefully designed handle includes a small gap between the blade and handle to ensure durability and ease of use. Whether you are preparing sushi, sashimi, or other delicate dishes, this knife provides unmatched precision and comfort.

• Product Material: Shirogami Carbon Steel #2 and Soft Steel

• Manufacturer: Masamoto Sohonten

• Made in: Japan

• Blade crafted from high-quality Shirogami Carbon Steel #2 for superior sharpness and edge retention
• 24cm takobiki sashimi blade ideal for precise slicing of raw fish and seafood
• Traditional Japanese craftsmanship by Masamoto Sohonten with over a century of expertise
• Handle designed with a 5 mm gap between blade and handle to prevent cracking and ensure durability
• Elegant and sophisticated design suitable for professional and home use

Use the Masamoto Hongasumi Gyokuhaku Takobiki Knife primarily for slicing sashimi and other delicate ingredients with smooth, precise strokes. Avoid cutting frozen foods or bones to prevent damage to the blade. After use, wash the knife gently with warm water and mild detergent, then dry immediately with a soft cloth. Do not over-sharpen the blade, as excessive sharpening can cause cracks and reduce its sharpness.

To maintain the knife's quality, always hand wash it promptly after use and dry thoroughly to prevent rust. Avoid using harsh detergents or abrasive scrubbers. Store the knife in a protective sheath or knife block to protect the blade edge. Avoid cutting frozen foods or hard materials that could chip or damage the blade. Regularly hone the blade to keep it sharp, but be cautious not to over-sharpen.