“Stylish” and “Practical” were the design concepts behind these sensational new Kanetsugu Hyrbrid Wa Bocho knives. Each blade is a solid piece of rust-resistant High Carbon Molybdenum Vanadium Stainless Steel (HRc. 57) and their stylish handles use modern materials and technology to ensure that they provide a secure and comfortable grip, are easy to maintain and are durable. Recommended for Home Sushi Chefs and first-time buyers of Japanese Traditional-style knives.
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: Kanetsugu Hybrid Wa Bocho Series Yanagiba
Blade Material: High Carbon Stainless Steel
Rockwell Hardness (HRc): 57
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: ABS resin bolster/butt-end and silver anodized aluminum handle
Saya Included: No.
Yanagiba 210mm (8.2")
Total Length: 340mm
Total Weight: 144g
Yanagiba 240mm (9.4")
Total Length: 375mm
Total Weight: 168g
Yanagiba 270mm (10.6")
Total Length: 405mm
Total Weight: 185g
Sorry. This knife is not available for left handed version.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
First of all I am not a professional Chef or sushi maker. I just make sushi and Sashimi at home. I like the knife's heft its not too heavy not to light. The construction is sturdy and you can feel the quality of it while using it. It is super sharp I got cut when I accidentally held the the knife's blade one time.
I bought this knife because i wanted to make some sushi at home, and it was very sharp, with a clean cut and also very beautiful to see. The delivery was perfect and in time.