Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel
Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel

Ginza Nihon Sashimi (Yanagi) Sakimaru knife Japanese carbon steel 2 carbon steel

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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. 

Nihon Steel

Style : Sashimi Sakimaru
Steel Type : Nihon Steel
Blade : Single edge
Blade Length : 9.5" (240mm)
10.6" (270mm)
11.8" (300mm)
13" (330mm)
14.2" (360mm)
Handle Material : Ebony
Bolster Material : Water Buffalo Horn

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