KITCHEN KNIVES

The traditional Japanese Yanagiba knife is used to cut fresh fish into the finest slices. In Japan, this knife is traditionally used exclusively for slicing raw fish, but in Western cooking, yanagiba is used in more versatile ways, including as a universal slicer. The blade is distinguished by the finest blade edge and perfect sharpness, which allows for delicate cutting of a very high level.

• blade length: 210mm
• overall length: 330 mm
• sharpening method: one-sided for the right hand
• blade material: Shirogami #2 carbon steel
• handle: magnolia wood
• HRC: 61 +/- 1

This series pursue the sharpness that is demanded as Japanese Kitchen Knives. And these are the masterpiece of Japanese kitchen knives which are achieved at a high level fusion of modern technology and the inheritance of tradition. If you become aware of the goodness of carbon steel and the feeling of size that is easy to maneuverability and double-edged finish the familiar, these are comfortable to use and not go back.  Sirogami carbon steel which is hard and the sharpness maintain for a long time used by professionals in Japan. If the entire blade is very hard, it is difficult to sharpen. If the edge is soft, it is dull, and the sharpness falls immediately. So the hard material is used in the center only, the soft material is used the side.

Knife Care

• This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
• Simply wipe the knife with a damp cloth immediately after use.
• Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
• Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.

• Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
• Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.