The Yanagiba is intended for cutting fish for sashimi and sushi rolls. The model here is the classic one in two layers of steel with a hard core and soft back. The core steel here is aogami-2, i.e. blue steel, which is an alloy that rusts, but at the same time has a very high potential for sharpness.
| Brand/series |
Sakai Kanechika |
|
Type |
Yanagiba |
|
Forging and steel
|
2 layers - Blue #2 and Soft Iron
|
|
Grinding
|
100/0 - Pure left |
|
Handle type
|
Japanese WA Shaft Of Magnolia & Buffalo Horn |
|
Stainless steel
|
No! |
|
Hardness
|
62-63
|
|
Specs
(May vary due to handmade)
|
Length: 270mm.
Height: 34mm.
Weight: 202 g.
Width out of handle: 3.9mm.
|
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
