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HONMAMON Motokane 210mm Sashimi Knife - Aogami Steel

Experience the art of slicing with this top-quality sashimi knife designed for perfect precision and unmatched sharpness

Product Price

$184.00

Product Review Score

4.53 out of 5 stars

126 reviews

Product Summary

The HONMAMON Motokane Sashimi Knife is expertly designed from Aogami steel, giving you a sharp, precise edge that makes slicing through fish a breeze. Its 210mm length is perfect for creating beautiful sashimi, ensuring every cut is clean and professional-looking.

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Additional Product Details

  • Made In Japan! (Tosa)
  • Handmade By Tosa Craftsmen Using Traditional Techniques
  • Blade Length: 210mm (8.3 Inch)
  • Whole Length: 345mm (13.6 Inch)
  • Lightweight At About 120g (4.2 Oz)
  • Blade Made From Aogami Steel No.1
  • Hardness Around HRC61 +/- 1
  • Double Bevel Suitable For Both Right And Left Hand Users
  • Kurouchi Finish Offers A Unique, Rough Appearance
  • Reflects The Spirit And Skill Of Tosa Craftsmen
  • Great For Lovers Of Japanese Handmade Knives
  • Minor Imperfections Are Signs Of Handmade Quality
  • Offers A Distinct Character Compared To Machine-Made Knives

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If you're serious about your culinary adventures, the HONMAMON Motokane 210mm Sashimi Knife made with Aogami steel is a game changer. This knife is designed for precision, allowing you to create clean, effortless cuts for sushi and sashimi that will impress friends and family alike. With its sleek, sharp edge, it glides through fish with ease, giving you that perfect presentation every time.

What makes this knife special is not just the quality of the Aogami steel but also its balance and feel in your hand. It’s lightweight yet robust, making it easy to handle for prolonged periods, whether you're a seasoned chef or just starting out. Plus, with a beautiful traditional Japanese design, it’s not just a tool – it’s a piece of art for your kitchen. If you value precision and quality in your kitchenware, the HONMAMON Motokane Sashimi Knife is definitely worth considering.

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