Called "Shobu" or "Yanagi-ba". Long kinfe to make sashimi. The length is important to cut sashimi by one shot, which makes the cutting surface very smooth and shiny. Originally used in Kansai(Osaka) area, but now, used in all over Japan.
■Sword Shape Sashimi ：
A new type sashimi knife with the back edge cuved in the opposit angle from regular sashimi knife.
■Kiritsuke Sashimi ：
Modified Kiritsuke knife more slim and made it easier to use as a sashimi knife.
■Pc Handle ：
Plastic handle made to cover the disadvantage of wood handle, which is corrosion by water or instability and eventually, sanitary condition and durability is very much improved.