Sashimi - Slicer 240mm
Type: Sashimi
These long skinny blades are designed for all sorts of fish work and general slicing of meats.
This knife is double beveled which most Kiwi’s are more familiar with. A single beveled Sashimi knife is known as a Yanagiba.
Traditional straight Oval Wa handle shape.
Long skinny blades are more difficult to hand forge and are often more expensive.
Made by: Ibuki in Japan
Blacksmith: Tadayoshi Tokaji
Black Robin Handle made in Aotearoa.
Steel: Blue steel #2 carbon steel. Traditionally san mai forged in 3 layers.
Hardness: 64 - 65 HRC
Size: Blade length 240 mm, blade depth 25 mm, handle length 135 mm
Handle: Body - Black Maire, ferrule - Brass
Type: Sashimi
These long skinny blades are designed for all sorts of fish work and general slicing of meats.
This knife is double beveled which most Kiwi’s are more familiar with. A single beveled Sashimi knife is known as a Yanagiba.
Traditional straight Oval Wa handle shape.
Long skinny blades are more difficult to hand forge and are often more expensive.
Made by: Ibuki in Japan
Blacksmith: Tadayoshi Tokaji
Black Robin Handle made in Aotearoa.
Steel: Blue steel #2 carbon steel. Traditionally san mai forged in 3 layers.
Hardness: 64 - 65 HRC
Size: Blade length 240 mm, blade depth 25 mm, handle length 135 mm
Handle: Body - Black Maire, ferrule - Brass
Type: Sashimi
These long skinny blades are designed for all sorts of fish work and general slicing of meats.
This knife is double beveled which most Kiwi’s are more familiar with. A single beveled Sashimi knife is known as a Yanagiba.
Traditional straight Oval Wa handle shape.
Long skinny blades are more difficult to hand forge and are often more expensive.
Made by: Ibuki in Japan
Blacksmith: Tadayoshi Tokaji
Black Robin Handle made in Aotearoa.
Steel: Blue steel #2 carbon steel. Traditionally san mai forged in 3 layers.
Hardness: 64 - 65 HRC
Size: Blade length 240 mm, blade depth 25 mm, handle length 135 mm
Handle: Body - Black Maire, ferrule - Brass