Price: $58.78
(as of May 30,2021 16:15:11 UTC – Details)
If you cut fish, sushi, sashimi and want to do it easily, this knife is the perfect solution for you according to the opinion of Japanese craftsmen, which has been passed down from generation to generation. Shimomura is one of the most famous Japanese brands, these knives are an indispensable attribute in the preparation of Japanese cuisine. Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), yanagi ba, or yanagi, is a long and thin knife used in the Japanese cuisine. It is the typical example of the sashimi bōchō (Japanese: 刺身包丁, Sashimi [raw fish] bōchō [knife]) used to prepare sashimi and nigiri sushi. When preparing sashimi and nigiri sushi, the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste. The construction of the yanagi ba is designed for this purpose. Length: The long blade allows the user to cut a block of flesh in a single stroke. This prevents zigzag cutting, which creates a serrated cross section. Thinness: The blade is very thin behind the edge which allows the cut to be made using primarily the weight of the knife. Greater force or thickness would result in tearing or bruising of the flesh. Nonstick properties: The back face (urasuki) is concave to easily detach the blade from the substance being cut, and the front bevel (shinogi) allows sliced piece to be easily removed from the blade after cutting. Steel properties: The yanagi ba is crafted using techniques from those of the Japanese sword adapted to modern requirements. The blade is constructed from soft iron, which allows general toughness of the blade and ease of sharpening, laminated to high carbon steel, which allows hardness of the cutting edge and sharpness. The steel is typically Hitachi blue or white steel. Single ground: For right-hand use, the yanagi ba has a bevel on the right side and is con
The sharp edge of this knife is made by seasoned artisans to a mirror polish at 12-15° with single-bevel style. Because of it this sharp blade without crushing or tearing the structure of the ingredients able to slice sashimi, sushi, fish and etc. into thin slices.
High-Carbon Forged Steel Blade – This 8,3-inch sharp sushi knives blades have HRC 58-60 hardness, the sharpness is 80-100. This Yanagiba sashimi knife boasts unrivaled performance and incredible edge retention. The edge of the blade is decorated with a decorative Japanese-style hamon.
Ergonomic Magnolia Handle – The Ergonomic Handle of knife has perfect grip and great balance, so it’s a classic Japanese knife handle, the design of which was developed more than two centuries ago and is still the best in the opinion of Japanese craftsmen.
Easy Care – This Yanagiba Sashimi Knife is easy and fast to clean. NOTE! For long knife life, for protecting the sharpness and glossiness of the knives, please DO NOT wash the knives in dishwasher. Clean and dry them after hand washing to get the most out of them. For a long service life, keep it separately from other kitchen utensils, always wash it after use and wipe it dry. In this case, the long service of your knife will be like your reward for taking care of it.
With the right using this knife, frequent sharpening is not required. But sooner or later you will come across this. In this case try to entrust your knife sharpening to a professional. If you do it yourself, then do not forget that sharpening is carried out in several stages using sharpening stones pre-soaked in water, starting with large grains from 400 to 1500 and above. The angle of sharpening of the blade should be constant about 12-15 degrees.
