SAKAI TAKAYUKI YANAGI-SLICER KIRITUKE / GRAND CHEF HIEN with Sheath Japanese wooden mixing rice bowl Size: 9" long

Size: 9" long

Tips for using binchotan

This is a patented technique of Yokkaichi banko ware and cannot be seen elsewhere

Binchotan is a highly dense charcoal and burns for a very long time (2-3 hours)

Introducing the HIBACHI STYLE CHARCOAL KONRO GRILL – the ultimate grilling experience that Japan has cherished for generations

SAKAI TAKAYUKI YANAGI-SLICER KIRITUKE / GRAND CHEF HIEN with Sheath Japanese wooden mixing rice bowl Size: 9" longYanagi (Yanagiba) is widely used throughout all of japan by professionals. The blade is narrow and long enabling it to slice through fish fiber without pushing or sawing the tender filet, the edge of the blade is extremely thin to create a clear and straight edge on each slice of the sashimi. Sakai Takayuki Knives has been cultivated through a long 600 year history in Sakai city Osaka Japan. Highest grade quality materials which has supreme sharpness.