Ideal for: Slicing
Useful on food types: Medium to large proteins
Kengata Yanagiba Slicer Knife
Blade Material: Damascus (VG10 & VG2 Coreless) Stainless Steel
Blade Length: 260 mm (10.2")
Edge Type: Double Bevel
Handle: Western Style, Full Tang, Black Canvas-Micarta
Weight: 192 g
Blade Width: 35 mm
Blade Thickness: 2 mm
Handle Length: 115 mm
Handle Thickness: 20 mm
Yanagiba which literally means Willow Leaf. While Eastern Japan, the Tokyo region, uses the name "Yanagiba" for this style of knife, to the west in the Osaka and Kyoto regions, these knives are known as the Shobu. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. The style of knife is well known as a great sashimi knife, with a single bevel edge good for cutting and filleting fish. Its pointed and easy to use, it is possible to cut beautiful sashimi just by pulling in a single motion without moving the kitchen knife back and forth.
The Sakai Takayuki Coreless Damascus Stainless Steel Knives are made of VG10 & VG2 Damascus steel. The combination of VG10 & VG2 through a proprietary rolling technique reduces the carbide size and creates an extremely hard edge, allowing for a sharper edge along with significantly better edge retention than standard VG10 knives.
The designer handle is hand-crafted from black canvas-micarta that is also extremely durable. Combined with the full tang, this handle creates an incredibly well balanced knife with a very comfortable grip. Please do not cut bone or frozen food. It may cause it to chip. No dishwasher please.