Sakai Kanechika Hagane Yanagiba 210mm
A single-edged Japanese knife for cutting sashimi. Because it is single-edged, the edges of the meat stand out, making the sashimi less likely to fall apart compared to a double-edged knife. Choose the size depending on the fish, and popular sizes are 7 to 9 sun (210mm to 270mm). Main lengths are 6 sun to shaku 2 (approximately 180mm to 360mm).
Manufactured in Sakai City, Osaka Prefecture, this series uses SK steel as the core material. SK steel is the most commonly used steel material when making steel knives, and it has the stickiness of steel, making it less likely to chip than white steel or blue steel. After being forged by hand in Sakai City, each knife is carefully sharpened one by one by Mr. Keiichi Fujii, a knife craftsman who has been in business for three generations.
Product Specifications
Yanagiba
A long and narrow single-bevel Japanese knife for slicing fish for sushi and sashimi. It is commonly called a sushi knife since this is a sushi chefs main knife. Most home use sizes are 210mm to 270mm, with professional use sizes being 270mm to 330mm. ).
