By buying this product you can collect up to
30989
points.
Your cart will total 30989
points that can be converted into a voucher of
€15.49.
For buying this product you should have
619799
points.
Your current number of points is
0 points
.
Choose a Japanese yanagiba knife for your kitchen!
27cm blade in San Maï structure: 3 alternating layers of steel
Core in Shirogami #2 Japanese steel enriched with 1.2% carbon
On the Rockwell scale, 61HRC: durable, efficient cutting edge
Polished finish and asymmetrical cutting edge - Authentic design
Black buffalo horn bolster and magnolia wood handle
D-shape: ideal for right-handers - Ergonomic use
Handcrafted by Tsunehisa Cutlery, Japan
Carbon knife: requires careful maintenance
You might also like
Specially designed for cutting raw fish, the 27 cm Tsunehisa WS2 yanagiba knife is a product of the Tosa cutlery tradition. Hand-forged, this Japanese kitchen knife with its tapered blade is the ideal companion for making long, clean and precise cuts in keeping with Japanese cuisine.
The profile of the yanagiba is designed to produce fine slices in a single movement, without tearing the flesh. The 27 cm blade is forged in a San Maï structure: the rigid steel core is covered by 2 layers of softer steel. Here, the core is made from Shirogami #2(White Steel Paper 2) steel, with a high carbon content of around 1.2%, renowned for its purity and fine grain. This steel delivers a razor-sharp edge of remarkable precision, while being easy to maintain for a Japanese kitchen knife.
With a hardness of around 61HRC on the Rockwell scale, your handcrafted Japanese knife retains its cutting power for a long time, while being relatively easy to sharpen on a suitable stone. The polished finish accentuates the blade's glide through the flesh and limits food adherence, for clean slices and a very elegant aesthetic!
The magnolia wood handle is a classic choice in Japanese cutlery: light, rot-proof and moisture-resistant, it's perfectly suited to damp environments such as raw fish preparation.
Its D-shape ensures a comfortable grip, with good support for controlled gestures, ideal for right-handed cooks. It is reinforced by a black buffalo horn bolster for strength and durability. The whole unit offers optimal balance, essential to accompany the blade length and avoid fatigue during prolonged use.
27 cm blade in WS2 steel: long-reach cutting edge, ideal for sashimi
61HRC: excellent edge retention
Asymmetrical cutting: surgical precision
Magnolia wood handle: strong, lightweight and rot-proof
D-shape : ergonomic for right-handers
Made in Sakai, Japan: ancestral cutlery heritage
Clean only by hand after each use, with a mild detergent, then dry immediately. Apply a thin coat of mineral oil from time to time. Do not cut bones or hard foods. Never put in the dishwasher or leave to soak in the sink.
Based in Tosa (Kôchi prefecture), Tsunehisa handcrafts its knives, perpetuating a centuries-old tradition. Each Tsunehisa knife is forged according to a demanding process, incorporating meticulous heat treatment, precise sharpening and traditional polishing. The result: sturdy, ultra-sharp knives designed for demanding cooks. The WS2 yanagiba Japanese knife is an emblematic example of this expertise!
Discover the rest of Tsunehisa Japanese knives on Knifeleader.eu!
You might also like
