Product Review

Japanese yangban sashimi knife for prepare sashimi, slice raw fish and seafood molybdenum rust-resistant steel blade razor sharp edge blade length: 9-1/8 in overall length: 14 in wooden handle offers maximum comfort and control plastic bolster easy to sharpen made in Japan by seize how to sharpen: Sharpening on a whetstone dampen whetstone. Sharpen on whetstone on flat surfaces only Usage and care: Wash knife with dishwashing liquid before use. Always dry blade thoroughly after washing. Do not use scrub brushes or abrasive cleansers types of knives: Santo, all purpose: For vegetable, fish, meat naira, chopping: For vegetable Guyton, multipurpose kitchen knife. For cutting vegetable, fish, or meat debar, hard foods: Fish bones, meats sashimi, slicing: Slicing raw fish.