Hand forged by Sakai Takayuki, these impressive blue steel single bevels exude class. Achieving a high level of performance, fit and finish.
- Sakai Takayuki Japanese Knife
- 300mm Yanagiba Knife
- Aogami (Blue) #2 / Soft Iron Clad
- Ebony Wood Handle, Buffalo Ferrule
- Right-Hand Bevel
- Crafted in Sakai-Osaka, Japan
- Edge Length: 295mm |Overall Length: 455mm | Blade Height: 35mm | Weight: 277g
- Blade Thickness: (A) 4.4 (B) 4.0 (C) 0.8
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust
Japanese Kitchen Knife | Yanagiba (Slicing Knife)
The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.
Godammit, ProTooling are the best.
-
A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
-
Chef Rang - Master, Celebrity, Legend
