Description & specifications
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 |
|
|
|
|
|
2 layers - Blue #2 Carbon Steel and Soft Iron |
|
|
100/0 - Pure right |
|
|
|
|
|
No! |
|
|
62-63 |
|
Specs (May vary due to handmade) |
Length: 270mm. Height: 34 mm. Weight: 181g. Width out of the 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!
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.
We are proud suppliers to
