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Sukenari


Sukenari VG-10 Series Hon Kasumi Yanagiba (240mm to 300mm, 3 sizes)

Availability: Normally ships within 1 to 6 days


With the over 80 years of knife making history and specialized technical experience, Sukenari is very enthusiastic about producing knives which take advantage of the new generation of stainless cutlery steels and high performance tool steels.

Sukenari selected VG-10 stainless steel as the blade steel because, in addition to being very corrosion-resistant, this high performance cutlery steel offers edge sharpness and edge retention comparable to high carbon steel knives.

This knife comes with octagonal magnolia wood handle with a water buffalo horn ferrule, and also includes a matching magnolia wooden Saya (Sheath) for safekeeping.

This laminated knife has a cutting edge of VG-10 (HRc. 61 to 62) that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.

The blade heel and spine are finely hand polished for a comfortable and secure grip; the blade is finely sharpened and shiny, just waiting to be used by its new owner.

Sukenari VG-10 Hon Kasumi series knife is fitted with select quality Octagon Shaped magnolia wood handles that have water buffalo horn ferrules / collars. They are very comfortable and provide a secure grip.

Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip. 

The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.

Knife Model: Sukenari Hon Kasumi VG-10 Series Yanagiba

Blade Material: VG-10

Rockwell Hardness (HRc): 61 to 62

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

 

Yanagiba 240mm (9.4")

Cutting edge length: 235mm
Blade Thickness: 3.6mm
Blade Width: 31mm
Total Weight: 160g

Yanagiba 270mm (10.6")

Cutting edge length: 265mm
Blade Thickness: 3.6mm
Blade Width: 32mm
Total Weight: 181g

Yanagiba 300mm (11.8")

Cutting edge length: 295mm
Blade Thickness: 4mm
Blade Width: 34mm
Total Weight: 225g

 

 

 Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.

 

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition. 

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for long time.
  • After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
  • We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
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