The Sushi knife, also known as Sashimi, has a long 20 cm blade, to easily lift your fish fillets, prepare and cut your sushi, maki, and rolls.

It is designed in the capital of Japanese cutlery Seki, by the Masahiro brand.

It has benefited from a unique production technique developed by the manufacturer himself, which increases the hardness of the steel to best preserve the sharpness of the sushi knife, thanks to the crystallization process.

The blade made of MBS-26 steel has been supplemented with 0.9% carbon: resulting in a knife as strong as it is sharp, with a hardness of ~59-60°HRC.

The handle of this Japanese knife is antibacterial and resistant to water and heat, while being soft to the touch.