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This book from Ginza Kojyu's Toru Okada is a full walkthrough into how to grill in the Japanese sumibiyaki style
Handle to Tip Length: 256mm
The handle is POM
Specific knives from the Gesshin Kagekiyo Stainless series
Sushi no Subete: Ginza Kyubei Petty Knife This book from Ginza Kojyu'sProduct Description Detailed Specs Measurements The title literally translating to "Everything of Sushi", this book by head chef Yosuke Imada of the celebrated Ginza Kyubey covers just about everything imaginable for sushi from appearance and decor, to the daily tasks and tools (+maintenance and a brief guide to sharpening!), a very clear discussion of how shari (sushi rice) should be done and why it is so important in sushi), and introductions and
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