Sakai Kanechika White 3 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 (210 mm to 270 mm). Main lengths are 6 sun to shaku2 (approximately 180 mm to 360 mm)
Manufactured in Sakai City, Osaka Prefecture, this series uses white 3 steel as the core material. white 3 steel is a high-quality steel that has very few impurities and is easy to sharpen. After being forged by hand in Sakai City, each piece is carefully polished by craftsmen. *Because it is handmade, there may be slight individual differences in weight and length.
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. ).
