The classic Japanese slicing kitchen knife with a long, narrow and thin blade in the shape of a willow leaf, designed for cutting raw fish fillets into thin, almost transparent slices. It is perfect for preparing sashimi, fish carpaccio and various variants of sushi. The Yanagi knife is best used with a steady movement in one direction: towards you. In this model, the back edge has a beveled grind, which increases the comfort of guiding the knife with your index finger.
Technical data:
Blade – Highest quality layered high-carbon steel Aogami #2 (single-edged grind) Handle – magnolia wood, buffalo horn ring Hardness – 63 HRC +/- 1 Overall length – 41.8 cm Blade length – 27 cm Blade width – 3.5 cm Blade thickness – approx. 3.5 mm Sharpening method – single-sided Weight – approx. 160 g Aogami #2 (YSS), also known as Blue Steel, is an excellent high-carbon steel of exceptional purity, manufactured by Hitachi Metals using the traditional method of purifying iron, called Tatara. Blades made of this steel are characterized by extraordinary hardness and long-lasting sharpness. Thanks to the content of chromium and tungsten, this steel is more resistant to wear and cracking compared to other carbon steels. Solid steel cores have been surrounded by soft iron, which makes the knives from this series easy to maintain and ideal for everyday use.
A beautiful and slender Yanagiba knife is the basic tool of sushi masters. This knife was hand-forged from Damascus steel by master Hideo Kitaoka from Japan.
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