Shimatani | Aogami 2 | Yanagiba 240mm | Magnolia SHIROGAMI delivering excellent sharpness and edge

delivering excellent sharpness and edge retention

the santoku is generally smaller in length and perfect for any small prep job in a home or commercial kitchen

The Amata Otoshi knife is used in butchering whole animals but also works well filleting larger fish

Measurements are taken from a random knife and may be different from what you receive

Shimatani | Aogami 2 | Yanagiba 240mm | Magnolia SHIROGAMI delivering excellent sharpness and edgeMr. Shimatani is the 2nd generation blacksmith if Shimatani Knife Studio, Ono City, Fukui Prefecture. His knives are beautifully made with a rustic fit & finish. This knife has a Kurouchi Tsuchime (blacksmith hammered) finish and a magnolia handle with a steel ferrule. Meaning Willow Leaf the Yanagiba is a single bevel knife used for slicing fish into sashimi. Another regional version of this knife is the Takohiki or Octopus puller which has a square