Damascus Yanagiba with Saya, 210mm (8-1/4 in.)
Product Description for Damascus Yanagiba with Saya, 210mm (8-1/4 in.)
Maker: RyuSen Damascus Traditional (click to see more by this maker)
Item num: 86653
Blade length: 8.25 in.
Total length: 13.50 in.
Blade width: 1.12 in.
Blade thickness: 0.11 in.
Item weight: 4.80 oz.
Shipment weight: 8.32 oz.
Blade: Stainless kasumi-yaki damascus blade with a VG10 cutting edge
Bolster: Molded black ferrule
Handle: Ho wood
Sheath: Ho wood with pin
Description: The yanagi is a traditional Japanese knife used to cut boneless fish fillets for preparation of sushi and sashimi. It is mainly used for a drawing cut. The heel of the knife is placed on the fish and the knife is lightly pressed down, letting the weight of the knife do the work while drawing the blade toward you. Sashimi knives are also excellent for slicing other boneless meats. This knife is designed for right-handed use.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Consequently, these knives can be honed to a sharper edge than can double bevel knives.
The blade is formed by forging folded layers of soft stainless steel (called a Jigane) to a hard cutting edge formed from VG10 stainless super-steel. The edge is tempered to 59 - 60 Rc. This results in an exceptionally keen, long-lasting edge that is very hard to find in stainless steel knives.
The handle is formed from ho wood. This relative of magnolia holds up exceptionally well under hard kitchen use and is well suited to both home and professional use. A molded ferrule separates the blade from the handle.
The knife is accompanied by a pinned ho wood saya to protect the knife while not in use.
Availability: In stock. Usually ships in 1-2 business days