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Yanagiba: up to 300mm
most workshops ceased production—leaving Nagao Kanekoma Seisakusho as the only remaining official maker of authentic Higonokami knives today
Blade: Inti baja Takefu Shiro #2 (White Steel No
Sisi Merah (MV-510): Grit #1000 (Medium untuk mengasah pisau yang mulai tumpul)
and exceptional cutting performance
Japanese Artisan Knife Masamoto KS2924 HonKasumi Shirogami Gyuto 240mm Yanagiba: up to 300mmA 240 mm gyuto from Masamoto with a Shirogami (white paper) carbon steel blade in the traditional hon kasumi finish. An all purpose chef's knife for meat, fish and vegetables, with the easy sharpening and fine edge that white steel is known for. Steel: Shirogami (white paper) carbon steel Blade length: 240 mm Finish: hon kasumi Edge: double bevel Model: KS2924, Masamoto Carbon steel: rinse and wipe the blade dry after use and oil lightly before
