Sakai Takayuki Yanagi Knife 240mm BLADE & HANDLE

BLADE & HANDLE

This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone

so more suitable for cooks who don’t want to work with a delicate knife

This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle

Core Steel: Inox

Sakai Takayuki Yanagi Knife 240mm BLADE & HANDLEYANAGI 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