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Hitohira Kikuchiyo Manzo | 270mm Yanagiba Sakimaru Knife (Aogami)

Hitohira Kikuchiyo Manzo | 270mm Yanagiba Sakimaru Knife (Aogami) - Billede 2

Hitohira Kikuchiyo Manzo | 270mm Yanagiba Sakimaru Knife (Aogami) - Billede 3

Hitohira Kikuchiyo Manzo | 270mm Yanagiba Sakimaru Knife (Aogami) - Billede 4

Hitohira Kikuchiyo Manzo | 270mm Yanagiba Sakimaru Knife (Aogami) - Billede 5

Hitohira Kikuchiyo Manzo | 270mm Yanagiba Sakimaru Knife (Aogami)

Den oprindelige pris var: 378,00 €.Den aktuelle pris er: 95,99 €.

Varenummer (SKU): CHJVD 8076771918077 Kategorier: Kitchen Knives, Kitchen Knives By Type, Yanagiba (Sashimi / Slicing)

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Crafted in Sakai Japan by renowned blacksmith Kikuchiyo San and sharpened by the talented Manzo, this Yanagiba knife is a great value high carbon steel workhorse.

Hitohira Kikuchiyo Manzo Japanese Knife
Sakai, Osaka Japan
270mm Yanagiba Sakimaru Knife
Aogami (Blue) #2 High Carbon Steel
Soft Iron Clad
Ebony Handle, Buffalo Ferrule
Saya included
Hand-crafted in Japan

Edge Length: 260mm |Overall Length: 415mm | Blade Height: 34mm | Weight: 202g
Blade Thickness: (A) 3.2 (B) 2.5 (C) 0.9

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.

Japanese Kitchen Knife | Yanagiba (Slicing Knife)

The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.