Why Chef's Knives Produced in Japan Are so Expensive

Why Chef's Knives Produced in Japan Are so Expensive

Compared to popular European chef's knives, Japanese blades are lighter and sharper, allowing for more precise cuts.

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Non-Stick Precision: This Non-Stick Yanagiba Sashimi Knife is expertly crafted from Japanese high carbon stainless steel, making it an essential tool for sushi chefs and culinary enthusiasts. Its 8-inch Molybdenum rust-resistant steel blade boasts a razor-sharp edge, ensuring precise cuts and enhancing the overall presentation of your dishes. Innovative Air Gap Design: Featuring strategically placed holes on the blade, this knife creates an air gap that effectively prevents food from sticking.

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MITSUMOTO SAKARI Japanese Chef Knife，4.5 inch High Carbon

This chef knife is designed by our Turwho designer. The Beautiful and impressive raindrop pattern softens the toughness of steel, and adds a trace of

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