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Korin Aoko Hongasumi Yanagi 10.5" (27cm) - 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...

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 -..