Description
The 30cm Shobu-style blade possesses ultimate sharpness and clean cutting edges, making it especially suitable for sashimi and exquisite raw fish preparations.
🔗 Product Showcase Video: https://youtu.be/_JVce6FfGLA
─── Specifications ───
❀ Rust Resistance: Prone to rusting
Size｜30 cm
Thickness: approx. 4.2 mm
Blade Width: approx. 3.6 cm
Weight: approx. 265 g (Weight may vary slightly depending on the handle material)
❀ Handle Material: Triple Silver Rings (Various handle materials available; will be selected at random if not specified)
❀ Saya (Sheath): Custom-made to order ▪️ Various materials available ▪️ Please contact our lovely team for details~
─── Core Steel ▪️ White Steel No. 1 ───
▸ The highest grade in the Japanese White Steel series, consisting of nearly pure iron and high carbon content.
▸ Carbon content is approximately 1.25%–1.35%; hardness can reach HRC 60–65+ after heat treatment.
▸ Features fine grain structure and an incredibly sharp edge, suitable for knives where peak cutting performance is the primary pursuit.
─── Artisan Soul: The Fusion of Professional Sharpening and Materials: Morohiro Bocho Hirataimei ───
▸ The Japanese knife workshop was founded in Showa 36 (1961) and has a history spanning over 60 years.
▸ Founded by the first-generation master "Morohiro," it is now passed down to the second-generation, "Hirataimei."
▸ Hirataimei personally handles both the "knifemaking" and "sharpening" processes, showcasing a distinct, integrated artisan workflow.
▸ Renowned for the unique "Choji-midare (clove-shaped) tempered pattern," which is highly recognizable and cherished by knife enthusiasts.
─── Knife Introduction ▪️ Yanagiba ───
▸ Also known as a Sashimi Bocho, it is a knife type specifically designed for slicing raw fish.
▸ The blade is slender and narrow, allowing for smooth, clean cuts that minimize damage to fish meat fibers.
▸ Features a single-bevel design, ensuring an extremely sharp edge.
──────────────
☆【 Maintenance Precautions 】
Carbon steel is prone to oxidation. After ensuring the surface is completely dry, be sure to apply a thin layer of food-grade maintenance oil (such as camellia oil or white mineral oil) to the blade to block moisture and prevent corrosion.
☆【 Professional After-Sales Service 】
We provide professional kitchen knife sharpening services to ensure your beloved knife is always in peak condition.
▸ Avoid extremely hard objects: Strictly prohibited from hacking frozen ingredients or hard bones to prevent damage to the blade structure, chipping, or gaps.
▸ Machine washing and drying prohibited: Do not use a dishwasher or dish dryer; high temperatures and strong detergents will damage the blade and handle.
▸ Standard cleaning process: Hand wash with warm water after use, immediately wipe thoroughly dry with a clean cloth or soft towel, and store in a well-ventilated, dry place.
