Yanagi
Yanagi / Sashimi Knife 柳刃
The Yanagi is a traditional Japanese knife used to cut boneless fish fillets. It is mainly used for a drawing cut, where the heel of the knife is placed on the fish and a cut is obtained by lightly pressing down or letting the weight of the knife do the work while drawing the blade towards you.
Shiro-kagami 白鏡 柳刃庖丁
(Sashimi knife) It’s acute-angled edge making it unsuitable for cutting hard objects like bones and frozen food. The knife surface, made of white – 2 steel, is polished to a mirror finish to prevent rust and stains on the blade.
size270mm ＄645.00 Include Sheath
size300mm ＄750.00 Include Sheath
Yanagi 柳刃庖丁
Ginsan 堺 菊虎 銀三鋼
size270mm $310.00 Include Sheath
size300mm $360.00 Include Sheath
Kasumi-ken 堺 菊虎 安来鋼
size240mm $265.00 Include Sheath
size270mm $300.00 Include Sheath
size300mm $350.00 Include Sheath
Kiri-ken 堺 菊虎 ＳＫ鋼
size240mm $170.00 Include Sheath
size270mm $205.00 Include Sheath
size300mm $240.00 Include Sheath
Japanese knives (Yanagi), different from German knives, are made of very hard steel and have very sharp blades.
Due to the delicate nature of Japanese knives (Yanagi), please DO NOT CUT FROZEN FOODS, wash in a dishwasher, twist the knife when removing it from food or use the knife in any other rough manner that may damage the blade. It’s acute-angled edge makes it unsuitable for cutting hard objects like bones and frozen food. If you follow these precautions and take care of your Japanese knives correctly, it should last you many, many years.
a:1610 t:3 y:6
