Minamoto Masamori Sujihiki – High Carbon Japan Steel Japanese Chef’s Slicer double bevel The Yanagiba is a traditional

The Yanagiba is a traditional Japanese single-bevel sashimi knife designed for smooth pull-cutting of raw fish

This is a Yoshihiro WGB Professional Santoku 180 mm

It is widely used in professional kitchen knives as a practical and affordable stainless steel option

Unlike soaking-type whetstones

allowing precise edge refinement for traditional Japanese vegetable preparation

Minamoto Masamori Sujihiki – High Carbon Japan Steel Japanese Chef’s Slicer double bevel The Yanagiba is a traditionalThis Minamoto Masamori Sujihiki is crafted from High Carbon Japan Steel, a traditional carbon steel known for its reliable sharpness, solid durability, and excellent sharpening response. It is designed for practical professional use with a focus on performance and simplicity. The blade offers strong cutting ability and is well suited for everyday kitchen tasks in professional environments. As a carbon steel knife, it can develop rust if not properly