This Sashimi knife has a 3-layer construction; the front and back sides are made of stainless steel,
with the highest-quality tempered steel in the middle, with which no one else can compete.
Different from conventional ones available in the market, it is structured such that even after it is
used for a long-time to cut Sashimi, it is less likely to be curved (correctly, bending).
The Yanagiba (Sashimi) knife is used to slice boneless fish fillets for sashimi. The long length of sharp blade enables to cut off at once and which makes sashimi smooth, shiny, even in order to maximize the taste. The series of Yanagiba (Sashimi) knife, Nashiji has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is called Nashiji because it looks like skin of Japanese pair and that prevents slices from sticking to the blade. This series of the knife is the most reasonable price. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.