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Hitohira Togashi Tanryumon Mizu Honyaki | 300mm Yanagiba Knife (Aogami)

Hitohira Togashi Tanryumon Mizu Honyaki | 300mm Yanagiba Knife (Aogami) - Billede 2

Hitohira Togashi Tanryumon Mizu Honyaki | 300mm Yanagiba Knife (Aogami) - Billede 3

Hitohira Togashi Tanryumon Mizu Honyaki | 300mm Yanagiba Knife (Aogami) - Billede 4

Hitohira Togashi Tanryumon Mizu Honyaki | 300mm Yanagiba Knife (Aogami) - Billede 5

Hitohira Togashi Tanryumon Mizu Honyaki | 300mm Yanagiba Knife (Aogami)

Den oprindelige pris var: 393,00 €.Den aktuelle pris er: 98,99 €.

Varenummer (SKU): CHJVD 8274494324989 Kategorier: Kitchen Knives, Kitchen Knives By Type, Yanagiba (Sashimi / Slicing)

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The pinnacle of performance and craftsmanship, blue honyaki are becoming more and more rare. Many blacksmiths (and sharpeners) are no longer producing due to the extremely long time they require to craft. Perhaps even more rare is the persimmon Handle

Hitohira Togashi Tanryumon Mizu Honyaki
300mm Yanagiba Knife
Togashi Blacksmith, Sakai, Japan
Kenya Togashi Sharpener, Sakai, Japan
Aogami (Blue) #1 High Carbon Steel
Mizu Honyaki Construction
Kurokaki Persimmon Handle & Buffalo Ferrule
Ho Wood Saya Included
Hand-Forged & Hand-Crafted in Japan

Edge Length: 320mm | Overall Length: 488mm | Blade Height: 38mm | Weight: 291g | Blade Thickness: 3.8

* Knife as pictured, just 1 is available. Measurements are a guide only.

* High carbon steel chef knives will change colour (patina) in use, a small amount of 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.