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the tweezers will likely push the bone further into the flesh causing damage
even Iron Chef Jun Kurogi and sushi master Takeshi Saito Sushi Saito uses his knife
completing a traditional Japanese knife suited for dedicated raw protein preparation
9 mm Width of Spine at Middle of Blade 3
Sakai Takayuki INOX Stainless Yanagiba 240mm (9.4") Baseless the tweezers will likely pushThe Sakai Takayuki Inox Yanagiba 240mm is a single bevel sashimi knife best fit for first timers, students, and professional chefs requiring a stainless steel blade for slicing raw fish. Produced by Aoki Hamono in Sakai, this knife features nimai stainless clad construction with a migaki surface finish. The Inox steel measures 57 59 HRC and contains 0. 5% carbon, 13. 5% chromium, 0. 3% molybdenum, and 0. 2% vanadium. This composition provides rust
