YARD SALE: Double bevel Yanagiba knife, shirogami 1 carbon steel, polished finish 270mm - Masanobu Okada
YARD SALE SECOND: small area of rust to back of blade. As pictured. We consider this a cosmetic imperfection.
** IMAGERY ON BLACK BACKGROUND IS OUR STANDARD PHOTOGRAPHY FOR THIS RANGE OF KNIVES. ANY IMPERFECTION IS RECORDED IN ADDIRTIONAL PHOTOS ON A KRAFT BACKGROUND. ANY QUESTIONS, PLEASE SHOUT **
MAKER: Masanobu Okada. Originally a blacksmith of gardening tools, Masanobu Okada specialises in making unique kitchen knives.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimise damage to the ingredient. Traditionally a single bevelled style, this one is double bevelled, and is suitable for left and right users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry. These blades are also clad with soft iron which is also susceptible to rust.
FINISH:Polished.
HANDLE: D shaped rosewood with pakka wood ferule.
BLADE LENGTH: 240mm, 270mm and 300mm
SAUNDERS SAYS:"One man's sujihiki is another man's double bevelled Yanagiba"
YARD SALE SECOND: small area of rust to back of blade. As pictured. We consider this a cosmetic imperfection.
** IMAGERY ON BLACK BACKGROUND IS OUR STANDARD PHOTOGRAPHY FOR THIS RANGE OF KNIVES. ANY IMPERFECTION IS RECORDED IN ADDIRTIONAL PHOTOS ON A KRAFT BACKGROUND. ANY QUESTIONS, PLEASE SHOUT **
MAKER: Masanobu Okada. Originally a blacksmith of gardening tools, Masanobu Okada specialises in making unique kitchen knives.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimise damage to the ingredient. Traditionally a single bevelled style, this one is double bevelled, and is suitable for left and right users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry. These blades are also clad with soft iron which is also susceptible to rust.
FINISH:Polished.
HANDLE: D shaped rosewood with pakka wood ferule.
BLADE LENGTH: 240mm, 270mm and 300mm
SAUNDERS SAYS:"One man's sujihiki is another man's double bevelled Yanagiba"
Description
YARD SALE SECOND: small area of rust to back of blade. As pictured. We consider this a cosmetic imperfection.
** IMAGERY ON BLACK BACKGROUND IS OUR STANDARD PHOTOGRAPHY FOR THIS RANGE OF KNIVES. ANY IMPERFECTION IS RECORDED IN ADDIRTIONAL PHOTOS ON A KRAFT BACKGROUND. ANY QUESTIONS, PLEASE SHOUT **
MAKER: Masanobu Okada. Originally a blacksmith of gardening tools, Masanobu Okada specialises in making unique kitchen knives.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimise damage to the ingredient. Traditionally a single bevelled style, this one is double bevelled, and is suitable for left and right users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry. These blades are also clad with soft iron which is also susceptible to rust.
FINISH:Polished.
HANDLE: D shaped rosewood with pakka wood ferule.
BLADE LENGTH: 240mm, 270mm and 300mm
SAUNDERS SAYS:"One man's sujihiki is another man's double bevelled Yanagiba"
