Yanagiba, aogami steel - Yauchi

£240.00 

  • Yanagiba, aogami steel - Yauchi
  • Yanagiba, aogami steel - Yauchi
  • Yanagiba, aogami steel - Yauchi
  • Yanagiba, aogami steel - Yauchi
  • Yanagiba, aogami steel - Yauchi

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The quintessential sushi knife traditionally used for sashimi slicing.

 

SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting.

FINISH: Polished.

HANDLE: D shaped ho wood handle with right hand bias.

LENGTH: 240mm

MAKER: Yauchi, Sakai City, Japan

BEST FOR: Those looking for a traditional japanese slicing knife.

 

SAUNDERS SAYS: "I am always surprised at how often I use my yanagiba, both for fish and portioning boneless meat. This one is a real beaut and will be shure to make you look the part."

 

The spec:

BLADE LENGTH: 240mm

OVERALL LENGTH: 386mm

BLADE HEIGHT: 34mm

THICKNESS AT HEEL: 5.1mm

These knives are hand-forged so there may be slight variations in measurements and finishes.

 

 

 

 

 

 

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