- Non-Stick Precision: This Non-Stick Yanagiba Sashimi Knife is expertly crafted from Japanese high carbon stainless steel, making it an essential tool for sushi chefs and culinary enthusiasts. Its 8-inch Molybdenum rust-resistant steel blade boasts a razor-sharp edge, ensuring precise cuts and enhancing the overall presentation of your dishes.
- Innovative Air Gap Design: Featuring strategically placed holes on the blade, this knife creates an air gap that effectively prevents food from sticking. This innovative design not only streamlines the slicing process but also makes cleaning a breeze, ensuring a seamless and efficient culinary experience.
- Ergonomic Wooden Handle: The knife is equipped with a comfortable wooden handle that provides maximum comfort and control during use. The ergonomic design allows for extended use without hand fatigue, making it perfect for intricate and time-consuming tasks in the kitchen.
- Versatile Length: With an 8-inch blade and an overall length of 13 inches, this Yanagiba knife strikes the perfect balance between precision and maneuverability. Its versatile size makes it suitable for various slicing tasks, from delicate sashimi to other culinary creations requiring precision and finesse.
- Authentic Japanese Craftsmanship: Made in Japan, this Non-Stick Yanagiba Sashimi Knife embodies the artistry of traditional Japanese knife-making. The meticulous attention to detail, combined with high-quality materials, ensures that this knife not only delivers exceptional performance but also reflects the rich heritage of Japanese culinary craftsmanship.
Japanese yanagiba sashimi knife for prepare sashimi. Molybdenum rust-resistant steel blade razor sharp edge blade length: 8 in overall length: 13 in wooden handle offers maximum comfort and control holes creates air gap to prevent food sticking to the blade plastic bolster easy to sharpen made in japan by sekiryu how to sharpen:>Sharpening on a whetstone>dampen whetstone.>Sharpen on whetstone on flat surfaces only Usage and care: Wash knife with dishwashing liquid before use. Always dry blade thoroughly after washing. Do not use scrub brushes or abrasive cleansers types of knives: Santorum -- all purpose: For vegetable, fish, meat nakiri -- chopping: For vegetable Guyton -- multipurpose kitchen knife. For cutting vegetable, fish, or meat debar -- hard foods: Fish bones, meats sashimi -- slicing: Slicing raw fish.
