Yanagiba 210 mm, SAKAI TAKAYUKI Inox
For those who slice sashimi and fish for sushi.
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Description
SAKAI TAKAYUKI Inox Yanagiba 210 mm is a traditional Japanese knife made for clean, precise slices of fish and seafood. With its long, slender blade the knife glides through the ingredients and gives clean, even slices, well suited to sashimi, sushi and delicate fillets.
The Inox stainless steel blade combines durability, lasting sharpness and easy care, while the classic ergonomic handle gives comfort and control throughout the work. A yanagiba that makes sushi and fish cuts precise, for professional cooks and keen home cooks.
Sakai Takayuki · Sakai, Osaka
Sakai Takayuki is Sakai's best-known knife brand, made by Aoki Hamono in a city that has forged knives for 600 years.
All knives from Sakai TakayukiSpecifications
- Knife type
- Yanagiba (slicer)
- Region
- Sakai, Osaka
- Steel
- INOX, stainless steel
- Blade length
- 210 mm
- Handle
- Magnolia wood
- Edge
- Single bevel
- Right-/left-handed
- Right-handed
- Item number (SKU)
- ST-4302
- Weight
- 129 g
About the knife type: Yanagiba (slicer)
A yanagiba is a single-bevel knife made for slicing raw fish or meat into clean slices. With its long, thin blade, it is traditionally used by sushi chefs to keep the fibres and texture of the fish intact. Slice in one smooth movement to avoid sawing the food.
When sharpening a yanagiba, sharpen at a higher angle on one side and a zero angle on the flat side.
About the steel: INOX
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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