Yanagiba 205 mm, SAISEI Harunori
Saisei: restored in our workshop, one of a kind.
Launches Friday 13 November, 19:30
Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.
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For those who slice sashimi and fish for sushi.
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Launches Friday 13 November, 19:30
Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.
You have another variant of this item in your wishlist.
Specifications
- Knife type
- Yanagiba (slicer)
- Blade length
- 205 mm
- Edge
- Single bevel (enegget)
- Right-/left-handed
- For høyrehendte
- Item number (SKU)
- TS-SS-0215
- Weight
- 80 g
Description
Lang og smal enegget kniv for rene, presise snitt – den klassiske kniven for sashimi og sushi. Restaurert og slipt i Saisei-verkstedet i Trondheim.
Saisei
Saisei is our own knife series: used knives restored by us, IRO with handles made from collected plastic, and unused stock from the 1970s.
All knives from SaiseiAbout 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.
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.
Goes with the knife
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