(PRICE w/o GST) - Nousyu Masamune Japanese-style knife

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Quantity

Item Name	Blade Length	JAN/EAN Code	Primary Use
Petty	120mm	4956617253109	Peeling, trimming, and small precision tasks.
Deba	155mm	4956617253093	Butchering fish and poultry; heavy-duty cutting.
Sashimi	205mm	4956617253086	Slicing raw fish (sushi) with a single clean stroke.

Nousyu Masamune (濃州正宗): A famous blade-making lineage from Seki City, Japan, which has been the heart of Japanese sword and knife making for over 700 years.
Waboucho (和包丁): This literally translates to "Japanese-style knife." These usually feature traditional wooden handles and are often single-bevel (sharpened on only one side), though "Light" versions can sometimes be double-bevel for easier maintenance.
Petty: The Japanese version of a utility or paring knife. At 120mm, it is perfect for handheld work like peeling fruit or "in-the-air" cutting.
Deba: A thick, heavy knife designed for the robust work of cleaning and filleting whole fish. Its weight helps it cut through small bones without chipping.
Sashimi (Yanagiba): A long, thin, willow-leaf-shaped blade. The 205mm length is on the shorter side for a traditional sashimi knife (which can go up to 300mm+), making it very manageable for home use to create thin, glistening slices of fish.

Since these are likely high-carbon steel (given the brand's tradition), they require a bit more love than standard stainless steel:

Keep it dry: Wipe the blade immediately after use to prevent rust.
Hand wash only: Never put these in a dishwasher; it will ruin the wooden handle and dull the edge.
Sharpening: These are best maintained using whetstones rather than pull-through sharpeners.