Masamoto Hongasumi Gyokuhaku Steel Takobiki Sashimi Knife 30cm

The Masamoto Hongasumi Gyokuhaku Steel Takobiki Sashimi Knife 30cm is a premium Japanese kitchen knife designed for precision slicing of sashimi and other delicate ingredients. Crafted with expert craftsmanship, this knife offers a sophisticated look and outstanding performance in the kitchen. Its long, slender blade allows for smooth, clean cuts, enhancing the presentation and texture of your culinary creations.

Made from a combination of Shirogami Carbon Steel #2 and soft steel, the Masamoto Hongasumi Gyokuhaku knife balances sharpness with durability. The design includes a 5mm gap between the blade and handle to optimize functionality and prevent damage. Whether you are a professional chef or a passionate home cook, this knife brings both beauty and practicality to your food preparation.

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

• Manufacturer: Masamoto Sohonten

• Made in: Japan

• High-quality Shirogami Carbon Steel #2 blade for exceptional sharpness and edge retention
• 30cm takobiki sashimi knife ideal for precise slicing of fish and delicate ingredients
• Traditional Japanese craftsmanship with a balanced design for professional use
• 5mm gap between blade and handle to ensure optimal functionality and prevent handle cracking
• Elegant aesthetic combining performance and beauty

Use the Masamoto Hongasumi Gyokuhaku Takobiki Knife for slicing sashimi and other thin cuts requiring precision. Handle the knife carefully, avoiding cutting frozen ingredients to maintain blade integrity. After each use, wash the blade gently with warm water and mild detergent, then thoroughly dry with a soft cloth to prevent rust. Avoid excessive sharpening to prevent blade damage and maintain sharpness.

To care for your Masamoto knife, wash it immediately after use with warm water and mild soap, then dry it completely with a soft cloth to avoid rust. Do not leave the knife soaking in water or expose it to prolonged moisture. Avoid cutting hard or frozen foods to prevent blade damage. Store the knife in a dry place, ideally in a knife block or protective sheath. Regular but careful sharpening will maintain optimal cutting performance without risking cracks.