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The ideal knife for easy sashimi preparation
24cm blade in corrosion-resistant 7Cr17MoV stainless steel
Hardness: 58/59 HRC - Clean, one-sided cutting edge
D-shaped handle for right-handers
Made of olive wood: unique grain
Stainless steel bolster and base - Good balance
Three elegant black edgings adorn the bolster
Includes: wooden sheath - 30.3 x 4.8 cm
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This sashimi knife features a 24cm single-edged blade made of 7Cr17MoV stainless steel. This alloy contains around 17% chromium, which gives it its anti-corrosive properties. It is also a high-carbon alloy, containing almost 0.7% carbon. Carbon is the main element for increasing the hardness of an alloy.
As a result, the knife achieves a hardness of 58/59 HRC, ensuring an efficient, clean cutting edge, while remaining easy to sharpen when the need arises. For this, you'll need a sharpening stone.
7Cr17MoV stainless steel is also enriched with vanadium and molybdenum to increase its hardness and resistance to wear. It's a reliable alloy that's easy to maintain.
The handle of the yanagiba knife is made of olive wood, a durable species with a pleasant feel. This wood stands out for its distinctive scent and the superb, unique veins that are unique to each knife. Its high density makes it not only more resistant to impact, but also more watertight. This makes it more resistant to moisture and bacteria.
The D-shaped handle combined with the asymmetrical blade makes the knife perfect for use by right-handed cooks. Comfort and ergonomics are guaranteed, even for prolonged cutting.
A stainless steel bolster forms the link between the handle and the blade. The bolster features two black pipings on the inside and a third that elegantly separates it from the olive wood handle. Complemented by a stainless steel base, these two elements ensure a knife withideal balance and impeccable finish.
This yanagiba knife comes in an attractive box for perfect storage, and makes an excellent gift idea.
To care for your knife, it's essential to wash it exclusively by hand, using a non-abrasive sponge and mild detergent. After washing, dry the blade immediately and thoroughly to remove all traces of moisture. Never put the knife in the dishwasher or leave it to soak in the sink.
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