Masamoto Hongasumi Gyokuhaku Steel Takobiki Sashimi Knife 36cm

The Masamoto Hongasumi Gyokuhaku Steel Takobiki Sashimi Knife 36cm is a masterfully crafted Japanese kitchen knife designed for precision slicing, especially suited for preparing sashimi and other delicate seafood. Its 36cm blade offers excellent control and sharpness, enabling clean and smooth cuts that preserve the texture and appearance of your ingredients.

This knife combines the superior qualities of Shirogami Carbon Steel #2 with soft steel, resulting in a durable yet finely honed blade. The Masamoto brand is renowned for its long-standing tradition of expert craftsmanship, ensuring that this knife is not only practical but also a beautiful addition to any kitchen.

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

• Manufacturer: Masamoto Sohonten

• Made in: Japan

• 36cm takobiki-style blade ideal for slicing sashimi and other seafood
• Constructed with a combination of Shirogami Carbon Steel #2 and soft steel for durability and sharpness
• Designed with a 5mm gap between blade and handle to enhance performance and prevent handle cracking
• Beautifully crafted with a traditional Japanese aesthetic
• Made by Masamoto Sohonten, a respected maker with over six generations of knife manufacturing experience

Use the Masamoto Hongasumi Gyokuhaku Steel Takobiki Sashimi Knife for precise slicing of sashimi, fish, and other delicate ingredients. Always slice with a smooth, controlled motion to maintain the blade's sharp edge. Avoid cutting frozen foods to prevent damage. After use, wash the knife by hand with mild soap and water, then dry immediately with a soft cloth. Avoid placing the knife in a dishwasher or leaving it wet for extended periods.

To maintain the knife's sharpness and longevity, wash it by hand after each use and dry thoroughly with a cloth to prevent rust. Sharpen the blade sparingly to avoid cracks and loss of sharpness. Store the knife in a dry place, preferably in a knife holder or sheath to protect the edge. Do not cut frozen ingredients or use the knife for tasks beyond slicing to avoid damage. Avoid submerging the handle or applying excessive force to prevent cracking.