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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...

Korin Shiro-ko Hongasumi Kamagata Usuba 7.0" (18cm) - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Shiro-ko Hongasumi Kamagata Usuba 7.6" (19.5cm) - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Shiro-ko Hongasumi Kamagata Usuba 8.2" (21cm) - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Shiro-ko Kasumi Deba 7.6" (19.5cm) With Saya - The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it b..

Korin Shiro-ko Kasumi Deba 8.2" (21cm) With Saya - The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be us..

Korin Shiro-ko Kasumi Deba 6.4" (16.5cm) with Saya - The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it be..

Korin Shiro-ko Kasumi Kamagata Usuba 7.0" (18cm) With Saya - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Shiro-ko Kasumi Kamagata Usuba 7.6" (19.5cm) With Saya - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Shiro-ko Kasumi Kamagata Usuba 8.2" (21cm) With Saya - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Korin Shiro-ko Kasumi Yanagi 11.7" (30cm) With Saya - Left -..

Korin Shiro-ko Kasumi Yanagi 9.4" (24cm) With Saya - Left -..

Korin Shiro-ko Kasumi Yanagi 10.5" (27cm) With Saya - Left -..

Korin Shiro-ko Kasumi Yanagi 9.4" (24cm) With Saya -..