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A Japanese yanagiba knife for cutting fish!
Blade in San Maï construction: 3 alternating layers of stainless steel
AUS-8 Japanese steel core: 0.8% carbon content
59HRC Rockwell hardness: easy edge maintenance
Octagonal-shaped handle for ergonomic grip
Made of ABS resin with a red lacquer finish - Original
Made in Sakai, Japan
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The Sakai Takayuki Nanairo 21 cm Japanese yanagiba knife is crafted in the cutlery tradition of Sakai, Japan. Designed for lovers of raw fish, sashimi and delicate cuts, this 21 cm yanagiba knife offers an ultra-fine cut with an unmistakable red glint on the handle.
The blade follows a three-layer San Maï structure: a hard steel core is surrounded by a layer of softer steel to absorb shocks and balance the hardness of the core. The core is made of AUS-8 stainless steel with a carbon content of 0.8%. This provides a hardness of 59HRC on the Rockwell scale, ensuring both long-lasting sharpness and ease of maintenance.
The blade is polished to a shiny, refined finish, allowing food to glide smoothly, without excessive sticking.
This Japanese kitchen knife features the asymmetrical cutting edge typical of yanagiba knives. The bevelled edge is designed for right-handed users and guarantees a unique movement for a clean cut of your food.
The handle is made of gloss-finish, red-lacquered ABS resin. The lacquer protects the resin, emphasizing the details of the red lacquer, while adding an artistic Japanese touch. This type of handle is resistant and requires little maintenance compared to traditional wooden handles, while remaining elegant.
Its octagonal shape combines comfort and control for all hands! It offers excellent ergonomics, ideal even for long cutting sessions in the kitchen.
The junction between blade and handle, called machi, is deliberately visible in the Sakai tradition: it ensures good overall balance of the knife, distributing the weight to promote stability and precision of gesture.
The yanagiba knife is perfect for cutting fish and sashimi: make long cuts, without sawing: the yanagiba style favors a uniquely fluid movement.
Wash your Japanese kitchen knife by hand only, using lukewarm water and mild soap. Once cleaned, dry immediately and store in a dry place. Do not put in the dishwasher or leave to soak in the sink.
Sakai Takayuki is a renowned workshop based in Sakai, a historic Japanese town in Osaka prefecture, the cradle of Japanese cutlery. Renowned for combining traditional techniques with innovation, the brand crafts its blades from quality steel, using traditional processes such as San Maï, and meticulous finishing (polishing, lacquering). The Sakai Takayuki Nanairo collection features original designs (lacquered, colored handles) and high-performance blades. This red Sakai Takayuki Nanairo 21 cm yanagiba is the perfect companion for those looking for precise cutting, distinctive design and Japanese craftsmanship!
To explore other Sakai Takayuki knives, visit Knifeleader.eu!
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