Kasumi Boning Knife 160mm meta-nos the handle is made from

the handle is made from semi-charcoaled chestnut wood which helps make it very sanitary and corrosion resistant

so only the very edge has to be kept dry to prevent rust

you’ll find a Yanigiba in the hands of every sushi chef worth their salt

it’s the best way to return a blade to its original sharpness

all by hand

Kasumi Boning Knife 160mm meta-nos the handle is made fromAbout the Kasumi Boning knife The Kasumi Boning knife is an excellent blade that would be perfect to take apart whole pork shoulder, beef ribs as well as any bird. The Kasumi boning knife offers a slight flex in the blade which will be helpful to curve the blade around the bone, this is uncommon amongst most Japanese boning knives and is the main reason we carry it. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery