Created for slicing raw fish and seafood, the length and sharpness of the single bevel blade allow cooks to make one smooth pull to cleanly cut through delicate ingredients with very little force̶resulting in perfect, glossy slices with no bruises, no rough surfaces. Besides raw fish, the yanagi is an ideal knife for carvingcooked meat, thinly slicing vegetables or portioning terrines and patés.
NENOX BLADE & HANDLE
This yanagi is a honyaki-style knife, which is considered the pinnacle of Japanese knife-making. Blacksmiths hand-forge and differentially harden these knives from a single bar of high-carbon steel (white steel 2), the same way they do for katana swords. This difficult process can only be accomplished by top knife-makers. The result is a blade that is exceptionally sharp whose edge lasts longer than other knives. Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.
Honyaki knives are meant for highly skilled chefs. They are brittle and can crack if dropped. They are also more difficult to shape than conventional blades. But with proper care, there is no finer Japanese knife. Created for slicing raw fish, this yanagi is also ideal for carvingcooked meat, thinly slicing vegetables or portioning terrines and patés.
Core Steel: High Carbon Rust-Resistant Steel
Handle Type: (Hō) Japanese Magnolia
HRC: 61 Weight: 6.2oz
Edge Length: 300mm / 11.81″
Bevel Angle Ratio: Single bevel
Overall Length: 450mm / 17.72
Cover : Comes with a wooden saya
Special Feature: Kyomen