SAKAI KIKUMORI (KASUMI) 300mm Yanagiba

SAKAI KIKUMORI (KASUMI) 300mm YanagibaA Yanagiba is characterised by its long slim profile and single bevel grind. It is primarily used for slicing boneless raw fish fillets for sashimi and sushi preparations. The Yanagiba can also be used for filleting and skinning small to medium sized fish. The blade of this knife is hand forged by blacksmiths and the handles are made of wood. As a result, there will be minor variations in blade length, appearance of the blade finish, wood grain and

and cutting grass roots to stimulate extra root growth

the seeds are only partially removed from the fruit before the smoking and drying process

It is a slightly dense oil with a vibrant green colour

This mirin is aged for approximately four years

large fish fillets or long pieces of meat

The handle length is designed for reach

You would be hard pressed to improve on the Mauviel range of copper saucepans

The handle is long for a good swing and drop motion

even heavy clay

The curved blade and protruding handles allow the user to get plenty of power behind each stroke

or use the large head for breaking and turning the soil

as this side is usually used and worn down the most