Kyomenshiage Yanagiba 270mm
SPECIFICATIONS
Knife Style: Yanagiba
SteelĀ Type:Ā Carbon Steel
Blade Material: Shirogami White #3 (Yasuki)
Blade Finish: Migaki
Blade Hardness:Ā 61HRC (+/-1)
Bevel:Ā Single
Handle:Ā Magnolia WoodĀ (Right-Handed)
Bolster: Black Polycarbonate ResinĀ
Blade Size: 270mm
Heel Height:Ā 35mm
Spine Thickness:Ā 4.10mm
Weight: 112g
Yanagiba knives are known to easily slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to filletĀ fish. When preparingĀ sashimiĀ andĀ nigiri sushi, the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste; the narrow blade and relatively acute edge angle of the Yanagiba provides those elements.Ā
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Kyomenshiage Yanagiba 270mm
Kyomenshiage Yanagiba 270mm
SPECIFICATIONS
Knife Style: Yanagiba
SteelĀ Type:Ā Carbon Steel
Blade Material: Shirogami White #3 (Yasuki)
Blade Finish: Migaki
Blade Hardness:Ā 61HRC (+/-1)
Bevel:Ā Single
Handle:Ā Magnolia WoodĀ (Right-Handed)
Bolster: Black Polycarbonate ResinĀ
Blade Size: 270mm
Heel Height:Ā 35mm
Spine Thickness:Ā 4.10mm
Weight: 112g
Yanagiba knives are known to easily slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to filletĀ fish. When preparingĀ sashimiĀ andĀ nigiri sushi, the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste; the narrow blade and relatively acute edge angle of the Yanagiba provides those elements.Ā
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
SPECIFICATIONS
Knife Style: Yanagiba
SteelĀ Type:Ā Carbon Steel
Blade Material: Shirogami White #3 (Yasuki)
Blade Finish: Migaki
Blade Hardness:Ā 61HRC (+/-1)
Bevel:Ā Single
Handle:Ā Magnolia WoodĀ (Right-Handed)
Bolster: Black Polycarbonate ResinĀ
Blade Size: 270mm
Heel Height:Ā 35mm
Spine Thickness:Ā 4.10mm
Weight: 112g
Yanagiba knives are known to easily slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to filletĀ fish. When preparingĀ sashimiĀ andĀ nigiri sushi, the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste; the narrow blade and relatively acute edge angle of the Yanagiba provides those elements.Ā
