PRODUCT INFORMATION
The HAYABUSA Sujihiki Sashimi 9.5in Knife is an excellent tool for professional chefs and sushi enthusiasts who require precision and quality in their cutting tools.  The sharpness and design of the Yanagiba knife minimize tearing and preserve the delicate texture of the fish, enhancing the presentation and taste of the final dish.  While primarily designed for slicing raw fish, this knife can also be used for other delicate slicing tasks, such as cutting thin slices of meat or preparing carpaccio.

For those who require a knife that stays sharp longer but also value durability.
3 layers; VG5 high-carbon stainless steel cutting core, SUS410 stainless outer layers.
The VG-5 cutting core offers a well-balanced combination of edge retention, toughness, and ease of resharpening.
SUS410 stainless steel provides a good balance of hardness, toughness, and corrosion resistance.
Long-lasting 14-15 degree edge on each side enables precise cutting and slicing with less effort, resulting in cleaner cuts without crushing the food.
Hammered finish, known as “Tsuchime” in Japanese, reduces drag during cutting for easier food release, while also embodying a connection to traditional Japanese craftsmanship.
Red and black linen micarta handle is a high-quality, durable composite material known for its strength, moisture resistance, excellent grip, and ability to not harbor bacteria
61 Rockwell hardness.
Stainless steel bolster.
Full tang construction.
 Made with Japanese tamahagane steel.
Handcrafted in Tsubame City, Niigata Prefecture, Japan.