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Ships within 48 hours · Estimated delivery Aug 17 - Aug 22
Soak for 5 - 10 minutes or until the bubbles stop rising from the stone
The thickness and stoutness of the blade allows for clean processing of fish
It cuts very well on all kinds of steel I have tested it on
They come with ho octagon handles and are double bevel knives that can be used by either right or left-handed users
The knives are traditionally forged in either the san-mai or warikomi construction (softer cladding and a hard core steel)
Jin 205mm High Speed Steel Ko-Yanagiba with Saya P-54 Hinoura/Gesshin Hinoura Soak for 5 - 10Product Description Detailed Specs Measurements This high speed knife is one of a kind knife. The maker of the Jin knives was born in Tokyo before World War II and began making knives early on in his life. We met with him some years ago, during our first business trip to Japan. After a very nice meeting with him, we were lucky enough to be allowed to carry his knives. At the time we met him, he was already retired, so his knives are all new old stock
