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The Tsunehisa 30cm artisanal yanagiba Japanese knife is the knife of choice for cooks seeking precision and finesse when cutting fish. Its traditional construction, combined with reliable materials, makes it a versatile and durable knife for demanding use.
The 30cm blade is forged from Japanese AUS-8 steel, a stainless alloy containing around 0.8% carbon. It also contains molybdenum and vanadium, elements that enhance the blade's corrosion resistance and flexibility respectively.
It achieves a hardness of 59 HRC, enabling it to retain a good cutting edge while remaining easy to maintain. The blade'sasymmetrical cutting edge is typical of Japanese yanagiba knives: it enables a clean, precise cut, particularly for lifting fillets or slicing sashimi with elegance. This one-sided cutting edge is ideal for right-handed cooks.
Finally, the blade has been polished and decorated with kanji, adding a touch of authenticity and Japanese tradition.
This knife features a natural oak handle, a species renowned for its density and resistance to humidity. The oak's subtle golden hues contrast elegantly with the blade's polished steel.
It has been carved in a typical Japanese octagonal shape, giving you a stable, comfortable grip for long cutting sessions. This handle is ideal for technical gestures requiring precision.
To ensure excellent hygiene and durability, wood paste is injected at the junction between the blade and the handle. This prevents any moisture or food residues from seeping into the handle.
Like all handcrafted Japanese knives, this yanagiba knife requires manual care. We recommend hand-washing with a soft sponge and non-abrasive soap, without wetting the handle. It should be dried immediately after use, then stored in a dry place. The knife should never be put in the dishwasher, and is not intended for soaking in your sink. For optimum sharpness, remember to sharpen regularly on a Japanese stone with a suitable grain.
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