Yanagiba right-handed knife - AUS-8 INOX stainless steel 270 mm

Description

Yanagibas are long, thin knives with one bevel, sharpened on one side. The knives are meant to translate to “willow blade,” they are graceful and elegant as their name suggests. The long and thin blade is designed to cut slices in one pull, applying minimal pressure to the flesh of the fish to prevent stress and cell destruction. Yanagibas are often used for cutting sashimi, but can also be used for cutting other meats such as roast beef and prime rib.

This knife is a right-handed knife.

Sakai Takayuki

Sakai Takayuki is Sakai's finest knife maker and craft workshop. Japan's Sakai region has a history of 600 years of knife making. Of these knife makers, Sakai Takayuki is representative of Sakai's long history of knife making. The quality of workmanship and details of forging technique are passed down over generations of fine craftsmen. Today, Sakai Takayuki is sold to more than 100 countries around the world. Their uncompromising passion for knife making has attracted passionate customers beyond the borders of Japan.

AUS-8 INOX steel

The AUS-8 INOX is perfect for a young sushi chef or amateur home cook looking to break into the world of sushi. Knives forged from AUS-8, stainless steel are harder than your average kitchen knives, but not as hard as some of Japan's carbon and high-tech steels. Normally it will maintain an incredible edge for a long time, but it is more durable than some more expensive knives. It is also more resistant to corrosion.

Maintenance

Store the knife neatly e.g. in a knife block or magnetic board. Keep the knife sharp with a sharpening steel (regularly) or whetstone (when necessary).

Clean the knife with warm water and a little soap. It is especially important to clean the knife immediately after cutting acidic products. A Japanese knife absolutely cannot go into the dishwasher; both blade and handle are irrevocably damaged.