Hocho : Yanagiba Sashimi Japanese Kitchen Knife 210mm(8.3in) Custom Shop Made (Home left-handed)
"Left-handed, single-edged, 7-sun"
It is a Yanagiba knife for left handedness. Yanagiba knife is used to make sashimi. Long blade length makes beautiful cuts and has the effect of keeping freshness. Recently more people are using Yanagiba knife at home. The handle part adopted Shiraki. It feels good, it fits into your hands.
Blade part material: Yasuki Yellow Handle: Shiraki
[Precautions for use] Please do not use other than cooking. Please use kitchen knives suitable for the application. Particularly frozen products, bones, pumpkins, etc. When cutting hard objects, use special kitchen knife as it will cause spillage, breakage, cracks. Be sure to use cutting boards. However, use like striking the cutting board will cause spillage of the blade and it is extremely dangerous as there is a possibility that the handle will come off. Please do not use like this. Since the cutting edge is very thin and it is sharpened so that it can be cut well, please do not use it directly as a way of applying force from side to side or directly touching the blade. Please be careful from day to day as to whether there is a crack on the blade. Regardless of the use period, if cracks are occurring, the blade may spill or break. In case of the insert handle knife, the handle may become easy to come off. Please check looseness and use. Please be careful especially when putting in a knife insert. If you leave a kitchen knife fixed with rivets in water or leave it wet with water, the metal of the handle may rust as well. If this is repeated, there is a gap between the metal and the wooden portion, so please be careful as it may open widely or the stud may come off. When your child is going to use, please be sure to give guidance for those with judgment ability in advance. Also please do not place it in the reach of children. Please do not blow knives with fire. Kitchen knife is also rusty depending on the material. When rust comes out, please look at the bookmark of [Care of kitchen knife].
[Care of kitchen knife] [Rust removal] Wipe thoroughly with water or hot water after use so that it does not rust daily, wipe the moisture thoroughly with a dry cloth and then put on a kitchen knife. Also, please do not wipe with salad oil when not using for a long time. Should rust occur, it will be possible to remove rust considerably clean by rubbing with a cleanser. [Sharpening] Please try to sharpen once every 10 days. For grinding wheels at home please use an artificial middle grindstone. For details of how to sharpen please look at the [Cleaning knives].