This 10.5" bevel Yanagiba knife is painstakingly manufactured with high-carbon, cryogenically treated steel for maximum sharpness and durability. It is specially designed for Japanese cuisine preparation. It helps to take deboning to a whole new level; it is super easy to maneuver and perfect for breaking down fish or a whole chicken. Trimming brisket, boning lamb legs, and skinning or filleting fish are now easy tasks. The ergonomic, triple-riveted, wenge wood handle with satin finish ensures maximum comfort while delivering incredible durability.
PREMIUM STEEL
Manufactured with high-carbon, cryogenically treated steel cutting core at HRC 56-58 hardness, this 10.5 in. Yanagiba knife boasts unrivaled performance and incredible edge retention.
INCREDIBLE SHARPNESS
The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 11-13° per side; painstakingly manufactured for incredible hardness, flexibility, and corrosion resistance.
ERGONOMIC & WELL-BALANCED
With the perfect blend of comfort and performance, you can slice through meat with ease while avoiding fatigue and finger pains.
WENGE WOOD HANDLE
The handle is constructed from wenge wood for an authentic style.
| Specs | |
|
Series |
Samurai |
|
Blade Material |
Premium German Steel |
|
Handle Material |
Wenge |
|
Full Tang |
No |
|
Storage |
Case |
|
Mosaic Pin in Handle |
No |
|
Rockwell Hardness |
56-58 |
|
Blade Angle |
11-13° |
|
Blade Length |
10.5” |
|
Weight |
0.65 lbs. |
|
Dimensions |
16.7” x 1.3” x 0.9” |