Style : Yanagi (Sushi Knife)
Length : 300mm (11.8")
Weight : 7.4 oz (211g)
Special Feature : Kasumi
Blade Steel Type : Hitachi White #2
Handle material : (Hō) Japanese Magnolia
Bolster material : Water Buffalo Horn
HRC : 61
Bevel Angle Ratio : Single bevel
Cover : This knife comes with a wooden saya (cover)
*Please be advised that each product varies in appearance because the Steel Types used for the bolster are all natural. The knife you receive will be unique and slightly different from the image.
This line of single bevel knives from Nenohi are made with Hitachi White #2. Nenohi strongly feels that White #2 is a superior alternative to White #1, as the increased carbon in White #1 often results in knives that suffer from brittle edge failure; White #1 is often touted for its supposed higher peak sharpness. However, the result is a less well-rounded knife that will be more difficult to sharpen and more prone to failure. These knives are typical of Nenohi's high manufacturing standards with excellently ground bevels and a well-balanced heat treatment.
In fusing the blade to the handle, the gap is filled using the same Steel Type as the handle. Furthermore, a waterproof wax Steel Type is added to prevent any chance of moisture entering through even a minuscule of spaces. E-Ume deters problems arising from the metals rusting inside the handle core due to moisture.
Yanagiba (lit. willow blade) is an essential tool for sushi chefs. The name Yanagi refers to the willow-leaf shape of the blade as opposed to it necessarily being single bevel. Some knife makers have been known to refer to Sujihiki made with a willow shape as Yanagi. In common parlance however, Yanagi or Yanagiba is understood to mean a willow-shaped knife ground with a single bevel. These knives are one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. It is primarily used for slicing sashimi or delicate cuts of other soft proteins. Its hollow-ground backside, known as the Ura, helps facilitate the release of fish as it is sliced and ensures that an extremely low inclusive edge angle may be maintained. The Yanagi is the fish slicer traditionally used in the Kansai region of Japan (Osaka and Kyoto). There are many variants of Yanagi including Kensaki (sometimes called kiritsuke-tip), Takohiki (octopus knife), Fuguhiki (blowfish knife) and Sakimaru Takohiki (round-tipped octopus knife)
Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.
High carbon steel knives can still rust if not maintained properly. Use the Tsukiji Masamoto or Sabitohru Rust Remover to clean oxidized blades.
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