Masamoto Shiro-ko Hongasumi Yanagi with Zebrawood Handle - 10.5" (27cm) - 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 co..

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

Masamoto Shiro-ko Honyaki Yanagi 12.9" (33cm) - Right Ebony handle and Ebony Saya -..

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

Masamoto Shiro-ko Honyaki Yanagi 10.5" (27cm) - Right / Wooden Sleeve (Saya) -..

Masamoto Shiro-ko Honyaki Yanagi 11.7" (30cm) - Right -..

Masamoto Shiro-ko Honyaki Yanagi 12.9" (33cm) - Right -..

Masamoto Shiro-ko Kasumi Deba with Saya 7.6" (19.5cm) - Right - 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 sho..

Masamoto Shiro-ko Kasumi Deba with Saya 8.2" (21cm) - Right - 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 shoul..

Masamoto Shiro-ko Kasumi Deba with Saya 5.3" (13.5cm) - Right - 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 sho..

Masamoto Shiro-ko Kasumi Deba with Saya 5.9" (15cm) - Right - 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 shoul..

Masamoto Shiro-ko Kasumi Deba with Saya 6.4" (16.5cm) - Right - 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 sho..

Masamoto Shiro-ko Kasumi Deba with Saya 7.0" (18cm) - Right - 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 shoul..

Masamoto Shiro-ko Kasumi Kamagata Usuba with Saya 7.0" (18cm) - Right - 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...

Masamoto Shiro-ko Kasumi Kamagata Usuba with Saya 7.6" (19.5cm) - Right - 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...