Yoshihiro Inox Stainless Steel Yanagi Sushi Sashimi Japanese Knife
Price: $ 125.50
4.5(637)
Exceptionally forged Inox Stainless steel blade with HRC 60 combines exceptional sharpness and optimal edge retention with stain resistance. Excellent for entry and intermediate level chefs. 100% handcrafted in Japan. Not mass produced. The Yoshihiro Inox Stainless Steel Yanagi Sashimi Japanese Knife is designed specif.
Exceptionally forged Inox Stainless steel blade with HRC 60 combines exceptional sharpness and optimal edge retention with stain resistance. Excellent for entry and intermediate level chefs. 100% handcrafted in Japan. Not mass produced.
The Yoshihiro Inox Stainless Steel Yanagi Sashimi Japanese Knife is designed specifically for sashimi and sushi chefs. With its single-edged blade, this chef's knife, made of Inox AUS-8 Steel, thinly slices through the skin and flesh of a fish with ease and without compromising the taste and quality of the structure-unlike other knives which can damage the cell walls and alter the feel and taste. Traditional yanagi knives leave the fish smooth, shiny, and fresh. A hongasumi knife, this knife is a higher-quality kasumi knife-or a knife that was forged by layering softer steel over a hard steel core. The hard steel of the AUS-8 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability.
Hand crafted in Japan with traditional techniques, the Yoshihiro Inox Yanagi Sashimi Japanese Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the Inox stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, Resin, Octagonal shaped handle,with this knife is light and well balanced. This knife comes with a lacquered magnolia wood saya cover, which is easy to clean and resistant to stain and odor.
The Yanagi is a long slicing knife designed to cut thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is in its ability to slice through ingredients in long uninterrupted strokes, preserving their integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs.
| HRC | 60 |
Handle Material | Resin |
|
|---|---|---|---|---|
| Grade | Inox | Bolster Material | N/A |
|
| Stain Resistant | Yes | Handle Shape | Octagonal |
|
| Blade Material | AUS-8 Stainless Steel | Saya Cover | Nuri Lacquered Magnolia | |
| Edge Angle | Single Edged |
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