Sakai Takayuki 17-Layer VG10 Damascus Hammered Kiritsuke - Yanagiba 300mm
The most popular knife for cutting fish and also called shobu-bocho (sashimi knife). It is used to highlight different textures of fish in the techniques hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle. It is used to skin and sometimes scale and de-bone certain fish (for instance salmon). Kensaki or kiritsuke tip yanagiba have an angled tip and are generally heavier and less sloping. General size is 210 mm to 330 mm.
Knife Type: Kiritsuke Yanagiba Knife
Steel Type: 17 Layers Damascus Hammered Stainless Steel, VG10 Alloy Core
Blade Type: Double edged blade
Blade Length: 300mm
Handle: Desert iron wood, brown
Hardness: HRC 60
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry. NO DISHWASHER
- Use a sharpening stone to maintain the sharpness of the blade.