The Masahiro Yanagiba 27 cm is a knife that stands out for its slender, long blade, ideal for slicing thin slices and filleting fish. It is a fundamental tool in Asian cuisine, especially when preparing sushi and sashimi. Characteristic of this knife is the single-sided sharpening, which allows for precise and controlled cutting, so that ingredients separate from the blade smoothly, leaving beautiful, smooth, and shiny cut surfaces – an element highly valued in Japanese cuisine. The name “Yanagi” comes from the word for willows, which refers to the long and flexible branches of this tree. The most important features of the Yanagiba are:
- Length: The long blade cuts in only one direction (towards you), which prevents zigzag marks from forming after cutting and ensures a perfect, even cross-section.
- Thickness: The very thin blade allows for easy cutting with minimal force, which prevents crushing, tearing, or damaging the products.
- Hardness and Durability: The knife is made of durable steel, which allows for perfect sharpening of the blade and long-lasting sharpness.
- Construction: The appropriately designed blade allows for easy separation of sliced pieces from the knife surface.
The knife is made of a VG-10 derivative, molybdenum-vanadium, high-carbon, stainless steel called MBS-26. It undergoes a three-stage hardening process, reaching a hardness of 58-59 HRC. Each blade is precisely finished by experienced artisans, which ensures exceptional sharpness. The handle, made of magnolia wood, is durable, elegant, and reinforced with a plastic ring, which provides comfort and aesthetics, typical of traditional Japanese knives.
Note! Knives from the MS-8 series may have two types of markings: with inscriptions in the Japanese or Latin alphabet.
| Steel Type: | MBS-26 |
| HRC: | 58-59 |
| Handle Material: | magnolia wood |
| Sharpening Method: | single-sided |
| Dimensions: |  |
| Total length (A): | 403 mm |
| Blade length (B): | 265 mm |
| Width (C): | 35 mm |
| Thickness (D): | 2.5 mm |
| Weight: | 116 g |
Useful Information:
- All Masahiro knives are extremely sharp, so we recommend using them with due caution.
- Masahiro knives should not be used for slicing frozen products (except for the series intended for this purpose).
- Do not use the knives for non-food purposes.
- For cutting, use wooden or plastic cutting boards.
- Do not wash knives in dishwashers, which destroy the cutting edge.
- Wash the knife in warm water with dish soap.
- After washing, wipe the knife dry.
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