KAI Seki-Magoroku Ginju Sashimi-Knife 210-mm — Natural-Wood Japan-Made

Specifications

Brand

KAI

Type

Japanese-style sashimi knife 210 mm

Dimensions

3.3 x 33 x 1.9 cm (33 x 330 x 19 mm)

Blade length

210 mm

Weight

About 78 g

Blade material

Molybdenum-vanadium stainless steel

Bolster

Nylon

Handle material

Natural wood

Made In

Japan

Features

3.3 x 33 x 1.9 cm, about 78 g: A long knife of very light weight.

Blade length 210 mm: A long blade for single strokes.

Molybdenum-vanadium stainless: A stainless blade steel.

Nylon bolster: A firm join at the grip.

Natural wood handle: A wood grip that looks warm.

Benefits

A 210 mm sashimi knife for raw fish: A 210 mm Japanese-style sashimi knife with a molybdenum-vanadium stainless blade slices raw fish. The natural wood handle completes a very light knife of about 78 g, made in Japan, ready for the board.

Size, weight and care notes stated up front: The knife is 330 mm long overall, the blade is 210 mm, and it weighs about 78 g. A dishwasher may limit its use. The place of production is Japan. Check these notes against your own board before you order.

A sashimi knife instead of a short or serrated knife: A short knife saws at raw fish and a serrated edge tears the slice. This sashimi knife has a long 210 mm blade at about 78 g, so one stroke cuts a slice and the fish stays tidy.

Blade, bolster and handle materials written out in full: The page lists 3.3 x 33 x 1.9 cm, which is 33 x 330 x 19 mm overall, with a 210 mm blade and about 78 g. The blade steel is molybdenum-vanadium stainless, the bolster is nylon and the handle is natural wood.

Pick it up, slice your fish and clean the blade: Pick up the knife and slice your fish on the board in long strokes. Afterwards, clean the blade and dry it, and keep the knife out of the dishwasher to protect the wooden handle.

A close-up photo of the sashimi blade: The photo shows a close-up of the sashimi knife blade. The stainless steel looks long, clean and plain, and the slim shape is easy to picture in your hand when you cook.

How to Use

Pick up the knife

Slice your fish

Clean the blade

Dry and store it

Who Is This For

The Sashimi Home Cook: You want a light knife that slices raw fish for sashimi. A short knife saws at raw fish and tears the slice. We offer a Japanese-style sashimi knife with a 210 mm blade, 330 mm long overall and about 78 g. The blade is molybdenum-vanadium stainless steel, the bolster is nylon and the handle is natural wood. Made in Japan. Check the length against your board first, and choose it when you want a long blade for fish at home.

Product Story

Sashimi is part of dinner at home in Japan, and a long sashimi knife slices raw fish in single strokes. This knife has a 210 mm stainless blade and a natural wood handle. It is made in Japan.

What's Inside

• Sashimi knife 210 mm

Care Guide

Storage: Store dry and safely.

Important: A dishwasher may limit the life of the knife. Keep the blade away from children.

Comparison

Quick Answer

A Japanese-style sashimi knife with a 210 mm molybdenum-vanadium stainless blade and a natural wood handle, 330 mm long overall and about 78 g. It is made for slicing raw fish for sashimi on a home board, and it is made in Japan.