Yanagiba Japanese Knife 21 cm | Redwood Handle | Kai | MGR-0210Y

JAPANESE KNIFE YANAGIBA | KAI JAPANESES 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.

Seki Magoroku Redwood is a series of chef's knives with a robust stainless steel quality and typically Japanese features. With its highly polished blades, the series includes both single-edged and double-edged blades that share the common denominators of stable and well-balanced functionality as well as sharpness.

The design combines a minimalist basic form with traditional Japanese aesthetics. The name comes from the use of red pakkawood, from which the handle is made. The pakkawood handle is particularly resilient and moisture-resistant

BLADE:

The blades of the Seki Magoroku Redwood Series are made of a carbon 1K6 stainless steel with a hardness of 58 (±1) HRC. Both the double-edged and the single-edged blade shapes boast long-lasting edge retention and excellent sharpness. The single-sided grinding traditionally used for Japanese blade shapes minimises friction between the blade and the cut material, thus enabling particularly precise cuts, as is required for the preparation of sushi, for instance.

HANDLE:

The handle with its traditional chestnut shape is made of pakkawood. High-quality resins added to the wood make the material exceptionally resilient and moisture-resistant. The handle narrows down towards the blade and sits comfortably in the hand. Handle and blade are inserted into each other and firmly connected by a shiny black plastic ferrule.

FEATURES:

Blade Height: 1.9 cm
Blade length:21.1 cm
Blade Thickness: 2.2 mm
Handle length: 13.2 cm
Overall length: 35 cm
Weigth: 111 g
handle: Redwood
Type of steel: Daido 1K6
Hardness: 58 HRC