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Grand Chef Kiritsuke Yanagiba knife for sushi and sashimi 260 mm blade, right hand

Grand Chef Kiritsuke Yanagiba knife for sushi and sashimi 260 mm blade, right hand

Reference : NISAH9

€316.00
Tax included

Grand Chef Kiritsuke Yanagiba japanese knife for sushi and sashimi right hand.

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Available

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Stain resistant Grand Chef Kiritsuke Yanagiba knife for sushi and sashimi, single edged, western style one-sided bladed knife.
Delivered in cardboard box with Magniolia Obavata Thunb cover.

SAKAI TAKAYUKI
NISAH9
Origin
Sakai - Osaka, Japan
Usage
Sashimi of fish or meat fillets, boneless
Precaution
Sharpening is recommended with a sharpening stone. It should be remembered that the knives should be washed after each use, in hot water, with natural soap and never with a washing-up liquid. They should be dried immediately and then ideally lightly oiled with a vegetable oil (olive oil or neutral vegetable oil).
Quality
Aoki Hamono knives blade HRC-Rockwell hardness The HRC value, Rockwell degrees C, expresses the hardness of the knife blades, which hardness varies depending on the steel used to make the knives. The resistance of the steel influences the edge of the knife blade depending on the use. All very cheap knives have an HRC value much lower than 52. The blades damage very quickly, they are too flexible. Very high quality knives, such as the Aoki Hamono, have an HRC value of 58 to 63. Their sharpness is of high quality and is preserved much longer.
HRC Rockwell hardness
60
User
right hand
Handle length
100 mm
Blade length
260 mm
Blade thickness
2.0 mm
Steel type
stain resistant
Edge type
single
Edge material
BOHLER alloy Sweddish steel (0,93 % carbon)
Handle material
polyoxymethylene resin
Cover
Magniolia Obavata Thunb
Recommandation
KNIVES AND SHARP OBJECTS CAN BE PARTICULARY DANGEROUS AND MUST BE USED WITH CAUTION. THEY SHOULD BE LEFT WITHIN THE REACH OF CHILDREN OR PEOPLE WHO ARE NOT ABLE TO USE THEM OR APPRECIATE THEIR DANGER.
SAKAI TAKAYUKI

Cutler master for 3 generations

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