Narihira Ryutoku Yanagi 210 mm FC-575 reducing the need for repeated

reducing the need for repeated cuts

Weight: 226 g (may vary due to hand-finishing)

the popularity of Higonokami knives declined around the 1950s

these knives will no longer be produced

s craftsmanship and grinding but prefer carbon steel over the original R2/SG2 steel

Narihira Ryutoku Yanagi 210 mm FC-575 reducing the need for repeatedRyutoku Japanese Yanagiba Kitchen Traditional Sashimi Knife (FC 575), blade length 210 mm, Mo V steel, magnolia handle, sharpening # 5000 Yanagiba knife (Yanagi ba) literal translation willow leaf, a traditional Japanese knife for slicing fresh fish and seafood. Japanese Knife is a national Japanese knife, has a single sided sharpening blade and a handle made of soft wood. In Japanese tradition, the handle is selected according to the hand of the cook