JCK Original Kagayaki Basic Series Yanagiba (240mm And 270mm, 2 Sizes)
Original price was: $150.00.$96.99Current price is: $96.99.
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“KAGAYAKI Basic Series” knife is made with V-Gold No.1 stainless steel, heat-treated to HRc. 60. This beautiful sparkling blade is meticulously hand finished and their smooth pakkawood handles will fit your hand comfortably. We think that in terms of quality control and cutting performance this knife is a work of art, it will bring joy to home cooks and chefs alike.
Kagayaki Basic Series knives are made by Mr. Gotou’s fine Craftsman Team. For 40 years, it has been Mr. Gotou’s goal to make highly functional blades that have excellent cutting performance, blade geometry, edge sharpness and durability. He has made knives for many famous Japanese retailers and knife companies, and we recommend his knives with confidence.
Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.
Specification
Knife Model: JCK Original Kagayaki Basic Series Yanagiba
Blade Material: VG-1 Stainless Steel
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
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Yanagiba 240mm (9.4″) Cutting edge length: 240mm (9.4″) Total Length: 365mm (14.3″) Blade Thickness: 2.5mm (0.09″) Blade Width: 32mm (1.25″) Handle Length: 115mm (4.5″) Total Weight: 147g (5.1oz) |
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Yanagiba 270mm (10.6″) Cutting edge length: 265mm (10.4″) Total Length: 400mm (15.7″) Blade Thickness: 2.5mm (0.09″) Blade Width: 34mm (1.3″) Handle Length: 125mm (4.9″) Total Weight: 200g (7.0oz) |
About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.
Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Before starting to use the knife, please wash it with water for cleaning up.
- Please do not put this knife in the dishwasher, please hand wash.
- Please do not leave this knife in water or wet condition for long time.
- *After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
- We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
| Right Handed | KG-18 Yanagiba 240mm (9.4 inch), KG-16 Yanagiba 270mm (10.6 inch) |
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