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A Japanese yanagiba knife for fine cutting!
Molybdenum-enriched stainless steel blade - Robust
Sharpens easily - Hardness of 57HRC on the Rockwell scale
Lighthammering with nashiji finish: elegant and authentic
Black pakka wood handle with 2 stainless steel rivets
Oval shape for ergonomic grip
Made in Seki, Japan
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The yanagiba knife is ideal for slicing fish and preparing sushi and sashimi! Its long, thin blade enables you to slice your fish evenly without damaging the flesh. Whether you're slicing salmon or sole, you'll have no trouble making thin slices! Just be careful not to use it on excessively hard foods such as bones or frozen foods.
This Japanese knife features a stainless steel blade enriched with vanadium and molybdenum, offering enhanced resistance to shock and corrosion. These elements increase the alloy's hardness, reaching around 57HRC on the Rockwell scale. Your Japanese kitchen knife is therefore easy to sharpen and retains a long-lasting edge.
You can stone-sharpen your Satake knife or sharpen it regularly with a Sharpening steel to maintain an effective edge. This hardness represents the ideal compromise between ease of sharpening and cutting performance.
This knife with its bevelled blade is already laser-sharpened, ready for use as soon as you receive it. What's more, this blade features a nashiji finish and fine hammering, adding a touch of authenticity to your Japanese knife.
The handle of this Japanese yanagiba knife is made of black pakkawood, a composite material appreciated for its strength. Composed of resin and hot-pressed laminated wood, this material combines the durability of composite with the authentic appearance of wood, thanks to its natural grain.
Two stainless steel rivets securely fasten the blade to the handle, guaranteeing the reliability of your Japanese kitchen knife.
Designed in an oval shape, this handle adapts to the hands of all cooks! It offers an ergonomic grip, ensuring comfort of use even during long kitchen sessions.
To care for your stainless steel knife, it should be washed only by hand with a soft sponge. Once cleaned, dry immediately and store in a dry place. Do not use the dishwasher or leave it to soak in the sink.
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