⭕️Aogami #1: A high-carbon steel with greater hardness than Aogami #2, delivering exceptional sharpness. It is reactive and best suited for advanced users due to its difficulty to sharpen and need for care.
Knife Model Introduction:
⭕️Sakimaru Yanagiba: A traditional Japanese knife combining the curved tip of a Sakimaru with the long, straight edge of a Takohiki. It’s ideal for ultra-precise slicing tasks, such as preparing delicate sashimi and sushi cuts.