Tojiro Aogami Yanagi-Sashimi 30cm

A classic Japanese slicing knife with a long, narrow, and thin blade shaped like a willow leaf, designed for cutting raw fish fillets into thin, almost transparent slices. It works perfectly for preparing sashimi, fish carpaccio, and various types of sushi. The best way to use a Yanagi knife is with a steady pull in one direction: towards you. In this model, the spine edge has a beveled grind, which increases comfort when guiding the knife with your index finger. The Aogami #2 (YSS), also known as Blue Steel, is an excellent high-carbon steel with very high purity, produced by Hitachi Metals based on the traditional iron purification technology called Tatara. Blades made of this material are exceptionally hard and maintain their sharpness for a long time because, thanks to the addition of chromium and tungsten, they are more resistant to abrasion and cracking than other carbon steels. The extremely strong cores are cladded with soft iron, so knives from this series are easy to maintain and work great for everyday use.