Sakai Takayuki Kasumitogi Shirogami Carbon Steel Yanagiba Knife Yanagiba 210mm (06002)

The Sakai Takayuki Kasumitogi Shirogami Carbon Steel Yanagiba Knife 210mm is a finely crafted kitchen tool designed for precision slicing. This Yanagiba knife features a single-edged blade made from high-quality Shirogami carbon steel, known for its sharpness and durability. Ideal for professional chefs and cooking enthusiasts alike, this knife excels at slicing raw fish and delicate ingredients with ease.

Crafted in the traditional Japanese style, the knife combines centuries of expert craftsmanship with modern techniques. The 210mm blade length offers excellent control and balance, making it perfect for preparing sushi and sashimi. Its elegant design and superior materials ensure it is both a functional and beautiful addition to any kitchen.

• Product Material: Shirogami Carbon Steel

• Manufacturer: Aoki Hamono Seisakusho Co Ltd

• Made in: Japan

• Single-edged blade for precise slicing
• Made from reactive Shirogami carbon steel for sharpness and durability
• 210mm blade length ideal for slicing fish and delicate ingredients
• Traditional Japanese craftsmanship from Sakai, a region with 600 years of knife making history
• Perfect balance and control for professional and home use

Use the Sakai Takayuki Kasumitogi Yanagiba knife primarily for slicing raw fish, sashimi, and other delicate foods requiring precise cuts. Hold the knife firmly and slice with smooth, controlled motions to preserve the texture of ingredients. To maintain the blade's sharpness, hand wash the knife immediately after use with mild soap and water, then dry thoroughly to prevent rust. Avoid using the knife on hard surfaces like bones or frozen foods to prevent chipping.

Hand wash the knife with gentle soap and warm water immediately after use to avoid rust and discoloration. Dry the blade thoroughly with a soft cloth before storing. Store the knife in a dry place, preferably in a knife sheath or block to protect the blade. Avoid using abrasive cleaners or steel wool, and do not leave the knife soaking in water. Regularly sharpen the blade using appropriate sharpening stones to maintain optimal cutting performance.