Crafted in Echizen Japan, the Mumei Stainless range of single bevel knives represents a great starting point into traditional Japanese knives. Easy to maintain in stainless steel and a thinner / lighter grind make it less challenging to handle than most high carbon alternatives. Good for starting at home or for the professional chef who needs a lighter stainless single bevel knife.
- Mumei Stainless Japanese Knife
- Echizen-Fukui, Japan
- 300mm Yanagiba Knife
- Single Bevel - Right Hand
- Fish / Sashimi Slicing
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AUS-8 Stainless Core / Soft Stainless Clad
- Ho Wood Handle w/ Buffalo Ferrule
- Crafted in Japan
- 444mm Overall Length / 285mm Blade Edge Length / 3.4mm Blade Thickness / 34mm Blade Height / 200g
* As our Japanese knives are hand-made (most with natural materials like timber), small variation to size and colour may occur.
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.
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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
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Chef Rang - Master, Celebrity, Legend
