Enjutaro Kunimura Yanagiba Knife, Sharpened, Sashimi Knife, Carbon Steel, Nearly Unused, 275mm

Enjutaro Kunimura Yanagiba Knife, Sharpened, Sashimi Knife, Carbon Steel, Nearly Unused, 275mmEnjutaro Kunimura Yanagiba Knife The Yanagiba is a traditional Japanese knife designed for slicing sashimi with a long blade in a single pulling motion. This knife is single beveled carbon steel, offering excellent sharpness. It appears to have been stored nearly unused. There is extremely slight patina typical of carbon steel, but it is very small and shallow and should not affect use. Please allow for storage stains, small scratches, and sharpening

Enjutaro Kunimura Yanagiba Knife

The Yanagiba is a traditional Japanese knife designed for slicing sashimi with a long blade in a single pulling motion.

This knife is single-beveled carbon steel, offering excellent sharpness.

It appears to have been stored nearly unused. There is extremely slight patina typical of carbon steel, but it is very small and shallow and should not affect use. Please allow for storage stains, small scratches, and sharpening marks.

Professionally sharpened and ready to use. Sharpening service is included in the price. Please handle with care when unpacking.

Engraving: 延寿太郎国村 (Enjutaro Kunimura)

Branded marking: Burned stamp on handle

Length: 420mm
Blade Length: 275mm
Blade Width: 33mm
Blade Thickness: 4mm
Weight: 178g

SHARPENED by a Japanese Sharpener. Razor sharp. The sharpener is in Kyoto, the traditional city in Japan as you know. You can use without maintenance. You don't need to pay maintenance costs after receiving. If any, please feel free to ask, English available.

- SHIPPING NOTE from Japan

・A PHONE NUMBER may be required for delivery
・Delivery to P.O. Box is not available in some countries
・Some remote areas may incur an additional fee (usually $25 or more)

Please note that your payment to our shop covers the item price + shipping cost only.
Import taxes (such as VAT or sales tax) may apply upon arrival, depending on your country’s regulations.