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Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami)

Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami) - Billede 2

Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami) - Billede 3

Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami) - Billede 4

Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami) - Billede 5

Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami) - Billede 6

Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami) - Billede 7

Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami) - Billede 8

Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami) - Billede 9

Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami) - Billede 10

Hitohira Togashi Mizu Honyaki | 330mm Mt Fuji Yanagiba Knife (Shirogami)

Den oprindelige pris var: 359,00 €.Den aktuelle pris er: 97,99 €.

Varenummer (SKU): CHJVD 7854263009533 Kategorier: Kitchen Knives, Kitchen Knives By Type, Yanagiba (Sashimi / Slicing)

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The pinnacle of performance and craftsmanship, this fine Honyaki knife is a rare example. Mt Fuji hamon are very hard to obtain, we have been very lucky to receive 2 with this latest release

2 knives were available, 1 remains.

Hitohira Togashi Mizu Honyaki
330mm Yanagiba Knife
Mt Fuji Hamon
Togashi Blacksmith, Sakai, Japan
Kenya Togashi Sharpener, Sakai, Japan
Shirogami (White) #1 High Carbon Steel
Mizu Honyaki Construction
Taihei Ebony Handle & Buffalo Ferrule
Ho Wood Saya Included
Hand-Forged & Hand-Crafted in Japan
Free International Shipment

Edge Length: 317mm | Overall Length: 488mm | Blade Height: 38mm | Weight: 280g | Blade Thickness: 3.8

* High carbon steel chef knives will change colour (patina) in use, care is required to prevent 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.