300mm long yanagibas occupy the sweet spot in the range of classic Japanese slicing knives. They are built long and thin to do one thing: slice fish in one even and light movement. In the world of sushi preparation, this is the most important factor in achieving the desired texture, look, and taste of the delicate flesh.
The knife is constructed from Aogami Super, which makes up the core of the blade and is an ideal steel for slicing applications. It is renowned for taking an incredibly refined and acute edge, which gives it the ability to make a perfectly smooth cut without clinging to protein fibers or causing cellular wall damage.
The outer layer of the blade is made from a softer carbon steel. This means that it will be reactive and require careful cleaning and drying after use. As it is a single-bevel blade, it is only of use to right-handed users. The ďflat sideĒ of the blade actually has a slight hollow grind which aids in food release.
Like all Sukenari knives, this is a highly crafted item with a fit and finish that is as good as it gets. The attention to detail of these knive is evident. Some finely etched kanji adds a touch of class to the beauty of the blade. These knives are outstanding in every regard.
Blacksmith: Mr. Hinaki
Location: Toyama Japan
Construction: Hammer Forged
Grind: Traditional Single Bevel
Edge Steel: Aogami Super
Cladding: Soft Iron
Engraving: Hand Engraved
Weight: 7.6 ounces
Blade Length: 300 mm
Overall Length: 450 mm
Spine Thickness at Base: 4.6 mm
Blade Height: 33.3 mm
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