Japanese Chefs Knife That Made Japan Famous 4 Razor Sharp Sashimi & Sushi Knives

Description: This 精魂道場 Seikon Dojo yanagiba has a lot going for it. To me a yanagiba is a bit like a sujihiki, not my most frequently used knives but amongst my most coveted. If you're like me, you'll never get it sharp enough and you cringe when someone else wants to hold it. It one of the few knives that is a joy to use when slicing boneless meats as the edge glides through the protein. This is a hollow ground knife that because of its geometry has an ultra sharp edge which is highly sought after by chefs and home cooks to get the thinnest slices of fish for sashimi and sushi. If you've ever been to a good sushi restaurant, you've probably seen the chefs working with a yanagiba. A crazy sharp, long thin knife with which they very precisely cut thin slices of salmon or tuna. A yanagiba is explicitly made for cutting sashimi; that's why they are also called sashimi knives. Every serious sushi chef or home cook that wants to prepare these sort of meals will look to knives that will allow them to be as creative as they can. Photo 6 is the Dojo Cutlery logo or brand. Photo 9 shows the translucent end cap made of marbled buffalo horn. Photo 10 shows the knife in the process of being hand sharpened. All knives restored and sold by me are hand sharpened on a variety of stones ranging from 400, 1000, 3000, 5000, 8000, 9000 and 12,000 grit. Knives leaving my workshop can trim down free standing magazine paper. DETAILS AT A GLANCE Spine Thickness above heel: 3.58mmBevel: single RH bevelHandle: woodHandle Treatment: WaxedBlade length: 195mmKnife length: 338mm Yanagiba 柳刃包丁 roughly translates in to English as "willow-leaf blade", a simile which perfectly describes the long and slender leaf-shaped blade of the knife. Yanagiba knives are mostly used to slice boneless fish and meats. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface preserving the flavour of your food. Please note that I will combine shipping on multiple items or purchases made at the same time. Please ask questions if you wish. I generally get back within an hour or two. Please note that none of my knives come with a saya. Shipping Info: Generally, any item paid for before 08:00 on a weekday morning will be posted on my 09:00 postal run.

Price: 99.99 AUD

Location: Armidale, NSW

End Time: 2024-08-09T10:41:31.000Z

Shipping Cost: 16.38 AUD