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Korin Aoko Hongasumi Yanagi 11.7" (30cm) - The yanagi used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke.Originated in Kansai (Osaka) region...

Masamoto Ao-ko Hongasumi Yanagi 10.5" (27cm) - Right Ebony handle and Ebony Saya -..

Masamoto Ao-ko Hongasumi Yanagi 11.7" (30cm) - Right Ebony handle and Ebony Saya -..

Masamoto Ao-ko Hongasumi Yanagi 12.9" (33cm) Right Ebony Handle and Ebony Saya -..

Masamoto Wa-Santoku 6.7" (17cm)　- without Saya -..

Masamoto Ao-ko Hongasumi Yanagi 10.5" (27cm) - Right -..

Masamoto Ao-ko Hongasumi Yanagi 11.7" (30cm) - Right w/saya -..

Masamoto Ao-ko Hongasumi Yanagi 12.9" (33cm) - Right -..

Masamoto Ao-ko Layered Steel Hongasumi Yanagi 10.5" (27cm) - Right Ebony handle and Ebony Saya -..

Masamoto Ao-ko Layered Steel Hongasumi Yanagi 12.9" (33cm) - Right Ebony handle and Ebony Saya -..

Masamoto Ao-ko Layered Steel Hongasumi Yanagi 11.7" (30cm) - Right -..

Masamoto Ao-ko Layered Steel Hongasumi Yanagi 10.5" (27cm) - Right -..

Masamoto Ao-ko Honyaki Mirror-Finished Yanagi 11.7" (30cm) - Ebony and Silver Handle, Ebony Saya - Right -..

Masamoto Shiro-ko Hongasumi Mukimono 7 (18cm) - Right -..

Nenohi Ao-ko Highest Kasumi Kiritsuke with Saya 10.5" (27cm) - Right - Used only by the most skilled master chefs in Japan, the single-edged kiritsuke requires an accomplished technique and talent to use effectively, making ownership of this knife a symbol of status and prestige for top Japanese chefs. The kiritsuke is used by pros as a multi-purp..