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deveining shrimp
It was designed for sword sharpeners as finishing stones
The 31mm heel height and slim spine support detailed work such as peeling
the reactive carbon core requires immediate drying and light oiling after use to prevent oxidation
Nigara Anmon Kurozome Blue 2 Damascus Yanagiba 330mm K&S Handle Upgrade deveining shrimpThe Nigara Anmon Kurozome Blue 2 Damascus Yanagiba 330mm is a single bevel sashimi knife best fit for professional chefs and enthusiasts requiring precise raw fish preparation. Forged by Go Yoshizawa in Aomori, this blade features an Aogami #2 carbon steel core with soft iron damascus cladding and an etched surface finish. The 330mm length suits professional kitchen tasks involving large volume slicing where extended reach is necessary. Aogami #2
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