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Kiyotsuna Saku | 210 Yanagiba Knife - Billede 2

Kiyotsuna Saku | 210 Yanagiba Knife - Billede 3

Kiyotsuna Saku | 210 Yanagiba Knife - Billede 4

Kiyotsuna Saku | 210 Yanagiba Knife - Billede 5

Kiyotsuna Saku | 210 Yanagiba Knife - Billede 6

Kiyotsuna Saku | 210 Yanagiba Knife

Den oprindelige pris var: 82,00 €.Den aktuelle pris er: 57,40 €.

Varenummer (SKU): CHJVD 8906124558589 Kategorier: Kitchen Knives, Kitchen Knives By Type, Yanagiba (Sashimi / Slicing)

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It’s been 11 years since we saw this line last. One of the first carbon steel knives we imported into Australia in large numbers, they still represent one of the best entry points into traditional Japanese knives.

These knives have high quality steel and heat treatment but fit and finish is lower (as the price reflects). Expect some scratches and signs of manufacturer’s hand.

Kiyotsuna Saku Japanese Kitchen Knife
210mm Yanagiba Knife
SK5 High-Carbon, Soft Iron Clad
Single Bevel (Right)
D-Shaped Ho Wood Handle w/ Plastic Ferrule
Crafted in Japan

Edge Length: 203mm | Overall Length: 342mm | Blade Height: 30mm | Weight: 124g
Blade Thickness: (A) 3.5 (B) 3.4 (C) 1.1

* 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 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.