Blade Length - 270mm
Knife Style -Yanagi (Sushi Sashimi) Knife
Bolster Material -Water Buffalo
Blade Material-Blue High Carbon Steel #1
HRC (Hardness Rockwell C scale) - 64
Handle Material - Red Octagon
Edge Angle- Single edged
Made in Japan
Knife Care: Stain Resistant Steel/ Professional care need.
Our handmade Goh-Umanosuku Blue Steel Suminagashi knives are crafted in Osaka/Japan with extraordinary skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko Blue Steel #1 with a hardness on the Rockwell scale of 64.
Yanagi knives are made by forging together two types of carbon steels, Jigane and Hagane, Jigane is a softer carbon steel whose flexibility and ease of sharpening make it ideal for supporting the area around the blade edge. This knife has a beautiful Hassoko or Damascus (a multi-layered) blade. Hagane is a harder carbon steel which creates the sharp edge.
The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.