Sakai Takayuki Kasumitogi Shirogami Carbon Steel Yanagiba Knife Yanagiba 360mm (06007)

The Sakai Takayuki Kasumitogi Shirogami Carbon Steel Yanagiba Knife Yanagiba 360mm is a premium kitchen knife designed for precise slicing and cutting. Crafted with expert skill, this Yanagiba knife is ideal for preparing sushi, sashimi, and other delicate dishes that require sharp, clean cuts. Its long, slender blade allows for smooth slicing motions, enhancing the presentation and texture of your food.

Made with Shirogami steel sourced from the iron sands of Yasugi in Japan, this knife offers exceptional sharpness and durability. The single-edged blade design reflects traditional Japanese craftsmanship, making it a valuable addition to any culinary enthusiast's collection. Its robust construction and elegant finish make it both a functional tool and a beautiful piece of kitchenware.

• Product Material: Shirogami Carbon Steel

• Manufacturer: Aoki Hamono Seisakusho Co Ltd

• Made in: Japan

• Single-edged blade designed for precise slicing and cutting
• Made from high-quality Shirogami carbon steel for sharpness and durability
• Blade length of 360mm ideal for slicing sushi and sashimi
• Crafted by Aoki Hamono Seisakusho Co Ltd, a company with a rich history in Japanese knife making
• Traditional Japanese craftsmanship combined with modern functionality

Use the Yanagiba knife primarily for slicing raw fish and delicate ingredients with smooth, single-stroke motions. Always cut away from your body to ensure safety. Hand wash the knife immediately after use with mild soap and warm water, then dry thoroughly to prevent rust or discoloration. Avoid using the knife on hard surfaces like glass or stone to maintain the blade's sharpness.

Hand wash the knife with mild detergent and warm water immediately after use. Dry the blade completely with a soft cloth to prevent rusting or discoloration. Store the knife in a dry place, preferably in a knife sheath or a dedicated knife block. Avoid putting the knife in the dishwasher or soaking it in water for extended periods. Regularly hone the blade to maintain sharpness and consider professional sharpening when needed.