Suisin Inox Honyaki Wa Series Yanagiba Knife Yanagiba 270mm (45004)

The Suisin Inox Honyaki Wa Series Yanagiba Knife Yanagiba 270mm is a masterfully crafted kitchen tool designed for professional chefs and cooking enthusiasts alike. Its precise 270mm blade allows for smooth, sharp cuts, making it ideal for preparing delicate sushi and sashimi dishes with ease. The knife’s traditional Japanese style hexagonal handle offers a comfortable and secure grip, ensuring control and reducing fatigue during extended use.

Crafted with great attention to detail by skilled traditional Japanese craftsmen, this Yanagiba knife features exceptional rust resistance and a design that prevents water from seeping between the blade and handle. Whether you are a professional chef or a passionate home cook, the Suisin Inox Honyaki Yanagiba Knife provides reliability and precision for all your cutting needs.

• Product Material: Stainless Steel

• Manufacturer: Knife System Co Ltd

• Made in: Japan

• Blade sharpened to perfection by traditional Japanese craftsmen for precise and smooth cuts
• Traditional hexagonal handle ensures a comfortable and secure grip
• Design prevents water from entering the space between the handle and blade to enhance durability
• Highly resistant to rust for long-lasting performance
• Ideal for professional chefs and cooking enthusiasts preparing sushi and sashimi

Use the Suisin Inox Honyaki Yanagiba Knife for thin, precise slicing of fish and other ingredients typically used in Japanese cuisine. Always handle the knife with care to maintain its sharpness and ensure safety during use. After each use, hand wash the knife with mild detergent and dry it thoroughly to prevent rust and discoloration. Avoid putting the knife in the dishwasher to preserve its quality and longevity.

Hand wash the knife immediately after use with warm water and mild soap, then dry it completely with a soft cloth. Avoid soaking the knife or leaving it wet for extended periods to prevent rusting. Store the knife in a dry place, preferably in a knife block or sheath, to protect the blade and maintain its sharpness. Do not use abrasive cleaners or scrubbers that could damage the blade's finish.