Description
“Yanagiba” means “willow blade”. The long thin blade with the traditional Japanese single-bevel edge is pulled through the food, reducing loss of the natural juices and creating the cleanest cuts imaginable. A yanagiba is most often used for preparing sashimi, or sliced raw fish, and is excellent for slicing meats and other moist foods as well. The yanagiba is quite simply the ideal slicing knife.
All Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful brushed look. The knife is completed with a smooth black water-resistant polypropylene handle impregnated with bamboo powder, providing you with a good grip and giving the knife a contemporary look and feel.
Features:
- Made with Japanese high carbon 1K6 stainless steel
- Single bevel blade sharpened to 16° each side
- Blade hardened to 58° Rockwell
- 24cm blade
- Smooth black polypropylene handle impregnated with bamboo powder
- Handle surface provides excellent grip
- Limited lifetime warranty against manufacturing defects
- Handwashing strongly recommended
Handcrafted in Japan.
