Masamoto Shiro-ko Hongasumi Nagoya-saki 4.7" (12cm) - Right - Unagisaki knives are special traditional Japanese knives used for cutting and filleting eel. What makes the unagisaki knives especially interesting in comparison to other traditional Japanese knives is the number of styles that exist. If you were to divide unagisaki knives into two cate..

Masamoto Shiro-ko Hongasumi Osaka-saki 7"(18cm) - Right - Unagisaki knives are special traditional Japanese knives used for cutting and filleting eel. What makes the unagisaki knives especially interesting in comparison to other traditional Japanese knives is the number of styles that exist. If you were to divide unagisaki knives into two categori..

Masamoto Shiro-ko Hongasumi Yanagi with Quince Wood Handle - 11.7" (30cm) - Korin is proud to announce the newest addition to our coveted collection of knives. Available exclusively at Korin, these knives have all of the great qualities characteristic of the Masamoto yanagi and sport distinctive exotic hardwood handles. A must-have for the serious ..

Masamoto Shiro-ko Hongasumi Sobakiri 11.7" (30cm) -Right - Menkiri-bocho are specialized noodle knives. Once the noodle ingredients are mixed, the dough must be rolled out very flat, folded over several times, and then cut into long thin strips. There are many specific features of a menkiri-bocho that make it essential when working with noodles. In..

Masamoto Shiro-ko Hongasumi Takobiki with Saya 9.4" (24cm) - Right - The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The blunt, square tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its ..

Masamoto Shiro-ko Hongasumi Takobiki with Saya 10.5" (27cm) - Right - The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The blunt, square tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its..

Masamoto Shiro-ko Hongasumi Takobiki with Saya 11.7" (30cm) - Right - The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It's thin body makes cutting thin slices of fish easier than the yanagi. The blunt, square tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its..

Masamoto Shiro-ko Hongasumi Unagisaki 7.6" (19.5cm) - Right - Unagisaki knives are special traditional Japanese knives used for cutting and filleting eel. What makes the unagisaki knives especially interesting in comparison to other traditional Japanese knives is the number of styles that exist. If you were to divide unagisaki knives into two cate..

Masamoto Shiro-ko Hongasumi Usuba 7.6" (19.5cm) - Right - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Originated in Kanto (Tokyo) region...

Masamoto Shiro-ko Hongasumi Usuba 8.2" (21cm) - Right - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Originated in Kanto (Tokyo) region...

Masamoto Shiro-ko Hongasumi Usuba 7.0" (18cm) - Right - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Originated in Kanto (Tokyo) region...

Masamoto Shiro-ko Hongasumi Yanagi with Says 12.9" (33cm) - Right -..

Masamoto Shiro-ko Hongasumi Yanagi with Saya 9.4" (24cm) - Right -..

Masamoto Shiro-ko Hongasumi Yanagi with Saya 10.5" (27cm) - Right -..

Masamoto Shiro-ko Hongasumi Yanagi with Saya 11.7" (30cm) - Right -..