Sakai Takayuki Inox Yanagi 240mm (9.4")
Specifications
- Style : Yanagi
- Length : 240mm (9.4")
- Weight : 5.44 oz
- Blade Steel Type : Molybdenum Vanadium
- Handle material : POM Resin (Handle color is black)
- HRC : 60
- Bevel Angle Ratio : Single bevel
- Cover : Not included
Blade & Handle
Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife. The blade is actually made in the traditional style of the kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards, and is ideal for cooks who butcher fish or meat.
Yanagi Knife
Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.
Specifications
- Style : Yanagi
- Length : 240mm (9.4")
- Weight : 5.44 oz
- Blade Steel Type : Molybdenum Vanadium
- Handle material : POM Resin (Handle color is black)
- HRC : 60
- Bevel Angle Ratio : Single bevel
- Cover : Not included
Blade & Handle
Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife. The blade is actually made in the traditional style of the kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards, and is ideal for cooks who butcher fish or meat.
Yanagi Knife
Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.
Original: $150.00
-70%$150.00
$45.00Description
Specifications
- Style : Yanagi
- Length : 240mm (9.4")
- Weight : 5.44 oz
- Blade Steel Type : Molybdenum Vanadium
- Handle material : POM Resin (Handle color is black)
- HRC : 60
- Bevel Angle Ratio : Single bevel
- Cover : Not included
Blade & Handle
Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife. The blade is actually made in the traditional style of the kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards, and is ideal for cooks who butcher fish or meat.
Yanagi Knife
Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.
