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Hitohira Nakagawa Mosuke Ginsan Yanagiba 240mm Ébène Honyaki KUMA Masashi Date:Sunday, October 25, 2026, 11:00 a.m. (Montreal) KUMA Masashi Mukoita and the arts of sashimi resulting in his Ginsan (Silver 3) knives becoming highly coveted among Japanese chefs The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade
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