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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Sakai Takayuki Shobu Knife 240mm (9.4") with Saya - Shikisai Kincha - Molybdenum Stainless Steel
$259.00
Ideal for: Slicing
Useful on food types: Slicing fish fillets, sushi & sashimi, turkey, roast beef, squid, octopus, other seafood
Shobu Sashimi Knife with Saya (Sheath)
240 mm (9.4")
Edge Type: Single Bevel - Right Handed
Blade Material: INOX (Molybdenum Stainless Steel)
Weight: 126 g
Blade Width: 30 mm
Blade Thickness: 3 mm
Handle Length: 133 mm
Handle Thickness: 19 mm
Blade Width: 30 mm
Blade Thickness: 3 mm
Handle Length: 133 mm
Handle Thickness: 19 mm
It is elegant kitchen knife unique to Japan with lacquer on the handle and sheath. It is a Japanese kitchen knife series which imaged Japanese beauty. Perfect for sashimi or to slice thin fish.
We have prepared two types of steel made of rust-resistant INOX and sticking to sharpness. Colorful pattern and Saya are beautiful kitchen knives popular as overseas gifts. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Shobu knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Category: INOX, Japanese Style, Molybdenum, Sashimi, Shobu, Stainless Steel
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