Overview
From the maker - "I made this knife to order for a professional sushi chef from California who has published a book on sushi preparation, and also teaches classes. He wanted a real handmade showpiece that would also perform like the best Japanese knives. The edge is razor sharp, and because of the grade of steel used is easily touched up with traditional whetstones or a ceramic rod."This Yanagi Sushi Knife by Mark Russon features a traditional Japanese chisel-grind, satin finish blade, 10 1/2" long, made from high carbon 4mm steel with a triple-quench heat treatment. 1 3/8" blade depth. The back side of the blade is flat which gives the blade a sharper edge and the ability to make long, paper-thin cuts. The holes are a unique feature that helps to keep food from sticking to the blade as cuts are made. Hidden tang construction with black walnut handle, copper ferrule, and solid copper pommel. Includes matching walnut sheath with copper and walnut retaining pin. Knife is mint condition. Sheath has one small scratch on the underside. Blade Steel: High Carbon Steel