Masamoto Yanagiba Knife, Sharpened, Sashimi Knife, 9 Sun, Water Buffalo Horn Handle, Hideyoshi, Single-edged Japanese kitchen knife Weight: 208g

Weight: 208g

This knife features the engraving "築正本" (Tsukiji Masamoto) and the marking "秀吉" (Hideyoshi) on the handle's butt

it is not exclusively for cutting octopus

It is lighter than a Gyuto

Weight: 244g

Masamoto Yanagiba Knife, Sharpened, Sashimi Knife, 9 Sun, Water Buffalo Horn Handle, Hideyoshi, Single-edged Japanese kitchen knife Weight: 208gMasamoto Yanagiba Knife The Yanagiba knife is the most common type of knife for slicing sashimi. This knife features the engraving "" (Tsukiji Masamoto) and the marking "" (Hideyoshi) on the handle's butt, indicating it was crafted by Hirano Hideyoshi, the second son of Masamoto Hirano, the third generation Masamoto, and the founder of Tsukiji Masamoto. This knife has been cherished and used for many years, which is evident from the worn down handle