Takayuki Sakai | Chef's Japanese Knife | Masao (Sashimi Knife) | 270mm

Rust-Resistant Authentic Japanese Knife: Chef's Japanese Knife Masao (Shobu) 270mm, Made with Ginsan Steel and an Octagonal Magnolia Handle

• Use: This knife is specially designed for cutting sashimi, known as "Shobu" in the Kansai region and "Yanagiba" in the Kanto region. 270mm is the most standard size used by professional chefs on the counter. Its moderate length allows it to cut through even large sashimi with a single pull, providing an excellent balance of ease of handling and sharpness.
• 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 paper) and is easy to sharpen with a whetstone, creating a completely new type of Japanese knife.
• Handle: The handle is an octagonal one made from simple, pleasant-to-the-touch magnolia wood. The corners make it easy to grip with your fingers, and the muzzle is made from durable water buffalo, preserving the traditional beauty of Japan.

It combines the sharpness of steel with the ease of stainless steel. It is a practical knife that can be used in busy kitchens to serve the best dishes without worrying about rust.