Yanagiba cutting knife - Kane Tsune

What is the essential knife for all fans of Japanese cuisine, such as sushi, maki or sashimi?

The Yanagiba knife is ideal, with its rigid blade it allows clean and precise cutting of all types of food, mainly fish and meat.

The particularity of this knife is that it is sharpened only on one side, its asymmetry offers you a cut on two sides, for example the sushi will have a smooth surface for comfort in the mouth and a beveled surface to allow the fish to better adhered to the rice.

• Its blade has a core of traditional Japanese White Steel with a high carbon content surrounded by several layers of soft iron, its hardness is 60/61 HRC on the Rockwell scale allowing perfect resistance against micro shocks daily cuts and therefore a long lifespan always of the same quality. The blade is slightly concave which will prevent food from sticking to the blade.

• Its traditional Japanese D-shaped handle gives you a pleasant grip, made of magnolia wood, its virtue being high resistance to bacteria. The top of the handle is completed with an elegant black bolster.

We offer 3 different blade sizes to meet all your needs:

- The KC501 with a blade length of 270 mm for a total length of 415 mm.

- The KC502 with a blade length of 240 mm for a total length of 375 mm.

- The KC503 with a blade length of 210 mm for a total length of 340 mm.

This Yanagiba knife with its refined design is handcrafted in Japan in the town of Seki, known locally for the manufacture of knives, ideal for professionals and amateurs of cuisine made according to the rules of the art.

Try it, you won't be able to do without it!

Using advice :

The blade contains a higher than average level of carbon, so it will be more susceptible to corrosion. If it is not washed and dried properly, it may rust. Store in a dry place.

Please note: for optimal preservation of its qualities and long-term performance, this knife is not recommended for use in the dishwasher. Simply wash it by hand with mild soap, rinse it and dry it immediately.

Despite its above-average rigidity, like any knife, the Yanagiba knife must be well sharpened to maintain the quality of its edge. You can sharpen the blade using a whetstone . In addition, always use a cutting board, this way you preserve the edge of the blade longer.