Sashimi Sakimaru
The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length for household usage is 21~27cm and unlike the Deba Bocho the blade of the knife is thin up until the tip of the knife.
White 2 Steel
White Steel is the next highest steel material after Blue Steel and has good edge retention, and is easy to sharpen. At Jikko White Steel is our number 1 recommendation to chefs. For those uncertain which steel type is best, we think you should buy white steel as you should not have any problems.
| Style : | Sashimi Sakimaru |
| Steel Type : | White 2 Steel |
| Blade : | Single edge |
| Blade Length : | 9.5"(240mm) 10.5"(270mm) 11.8"(300mm) 13"(330mm) |
| Handle Material : | White resin |
| Bolster Material : | None |
Our Service :Free shipping. Free name engraving.
Direction for using knife
Japanese knives has thin and delicate blade. You must care the knife properly.- Do not wash in the dishwasher or dish dryer.
- Please keep the knife dry, wipe the knife after use.
- Do not leave the knife wet overnight.
- Do not cut any frozen food, it cause the knife chipped.
- Use the right type of the knife for each task.
- Store your knife in a cool and dry place.
- Improper care cause rusting and chipping.
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