Established a company as a Japanese sword manufacturer 140 years ago.
We are afraid that the Japanese swords are only a kind of traditional art, we will not be able to provide an opportunity to appreciate how sharp and splendid the traditional swords are directly for you all.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
The Yanagiba (Sashimi) knife is used to slice boneless fish fillets for sashimi. The long length of sharp blade enables it to cut off a whole slice of fish at once, which makes smooth and shiny sashimi maximizing the taste. The surface of the blade is called Nashiji because it looks like skin of Japanese pear (= Nashi) and this surface helps prevent slices from sticking to the blade. This Yanagiba (Sashimi) knife, Nashiji has a sandwich structure with 2 layers of stainless steel sandwiching shirogami (white paper) no.1 steel. The shirogami (white paper) no.1 steel is a high-carbon, white steel, made by Hitachi Metals Ltd., that produces a hard and very sharp cutting blade. This knife is very reasonably priced.