Yanagiba Knife, Shirogami 2 Carbon Steel, Iron Clad, Polished Finish - Ittetsu
Ittetsu is a relatively new maker for us, but what we have seen we have been very impressed with.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives.
FINISH: Polished.
HANDLE: Magnolia D-shaped handle with a plastic ferule
BLADE LENGTH: 180mm, 210mm, 270mm and 300mm.
MAKER: Ittetsu - Echizen, Japan
These knives are hand-forged so there may be slight variations in measurements and finishes.
Ittetsu is a relatively new maker for us, but what we have seen we have been very impressed with.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives.
FINISH: Polished.
HANDLE: Magnolia D-shaped handle with a plastic ferule
BLADE LENGTH: 180mm, 210mm, 270mm and 300mm.
MAKER: Ittetsu - Echizen, Japan
These knives are hand-forged so there may be slight variations in measurements and finishes.
Original: $127.45
-70%$127.45
$38.23Description
Ittetsu is a relatively new maker for us, but what we have seen we have been very impressed with.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives.
FINISH: Polished.
HANDLE: Magnolia D-shaped handle with a plastic ferule
BLADE LENGTH: 180mm, 210mm, 270mm and 300mm.
MAKER: Ittetsu - Echizen, Japan
These knives are hand-forged so there may be slight variations in measurements and finishes.
