Double-edged blade enables comfortable use for both left- and right-handed users, reducing hand fatigue
Ashikaga black ocher steel construction offers superior corrosion resistance for long-lasting sharpness
Satin finish provides a smooth surface and easy cleaning
240 mm blade length is ideal for slicing fish, scallops, and vegetables
Cherry wood handle adds a traditional and elegant touch
Summarized by Shop
This knife is used to fillet fish. While a typical yanagiba knife is single-edged, this knife is double-edged. It is made with a double-edged blade, so it can be used by either hand. Therefore, even left-handed people can use it without any discomfort.
This is a black-finished knife made in Tanegashima. Designated as a traditional craft of Kag