Description & specifications
MAC yanagiba of 27 cm in shirogami-2 (white-2)
The yangiba is intended for cutting fish for sashimi and sushi rolls. The model here from MAC is the classic one in two layers of steel with a hard core and soft back. The core steel here is shirogami-2, i.e. white steel, which is an alloy that rusts, but at the same time has a very high potential for sharpness - higher than for aogami.
The knife is only for right-handers - the handle is made of magnolia wood and buffalo horn.
| Type | Yanagiba |
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270mm / 27cm |
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Traditional forging, two layers, white steel core |
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Single bevel - right |
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Classic D-shaft |
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No! |
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60-61 HRC |
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Magnolia & buffalo horn |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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