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Fine hand sharpenedMaster Blacksmith: Yoshikazu Ikeda (池田美和)
while in the Kansai region (Osaka and Kyoto)
thinly slicing
The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality
Handle Type: Mahogany Wood
Sakai Takayuki Inox Pro Yanagi 300mm Fine hand sharpenedMaster Blacksmith: YoshikazuYANAGI KNIFE Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pats. 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 dont want to work
