Takayuki Sakai | Chef's Japanese Knife | Masao (Sashimi Knife) | 300mm

[Rust-Resistant Authentic Japanese Knife] Chef's Japanese Knife Masao (Shobu) 300mm, Made with Ginsan Steel and an Octagonal Magnolia Handle

• Uses: A specialized knife for cutting sashimi, known as "Shobu" in the Kansai region and "Yanagiba" in the Kanto region. With a blade length of 300mm, it can cut through the fillet of a large fish with a single stroke, making it a professional-grade size that produces beautiful sashimi with sharp edges.
• Material: Made using the same manufacturing method as traditional Japanese knives, this knife uses Hitachi Metals' rust-resistant "Ginsanko" steel. Despite being a stainless steel, it offers a sharp cutting edge similar to that of carbon steel (white and blue steel) and is easy to sharpen, creating a completely new type of Japanese knife.
• Handle: The octagonal handle is made from simple, pleasant-to-the-touch magnolia wood. The corners make it easy to grip, and the muzzle is made from durable water buffalo, preserving the traditional Japanese beauty.

This innovative knife is extremely easy to maintain and practical, solving the problem of professionals who want the sharpness of steel but don't want it to rust.