Japanese Yanagiba Knife - SUISIN - Shirogami 2 - Sizes: 21 / 24 / 27 / 30/33/36cm
Suisin is all about taking the best of traditional techniques and combining them with modern technology. It's a knife that's built to last and designed to be easy to use in any environment, from the professional kitchen to your own home.
The Yanagiba knife is the knife for making sashimi. To cut sashimi cleanly, you must cut it in one stroke. Its blade is long and sharp.
As each knife is handmade,the size, weight,and finish of the blade may vary.
Specifications:
| Knife | 21cm | 24cm | 27cm | 30cm | 33cm | 36cm |
| Blade Length | 210mm (8.26") | 240mm (9.44") | 270mm (10.62") | 300mm (11.81") | 330mm | 360mm |
| Overall Length | 360mm (14.17") | 390mm (15.35") | 420mm (16.53") | 450mm (17.71") | 491mm | 525mm |
| Blade Height at Base | 32mm | 32mm | 35mm | 37mm | 39mm | |
| Weight | 144g | 180g | 220g | 253g | 308g | |
| Blade Thickness | 4mm | 4,2mm | 4,5mm | 4,5mm | 4,4mm |
- Steel Type: Carbon White Steel (Shirogami No.2)
- Blade Type: Single Edged Blade for right-handed (for left-handed, the price has an increase of 50% and, in this case, it is sold by order)
- Handle Type: wood and bolster material made from buffalo horn
- The buffalo horn color might differ from each other
- The knife rusts easily, which requires special care
- Serie: Shirogami
- Brand: Suisin
- Made in Japan
White steel no.2 is a high-quality carbon steel that is commonly used for Japanese knives. While it does have the disadvantage of being susceptible to rust, knives made of this steel have very fine and sharp edges, which many users find appealing.
The magnolia buffalo handle is a popular choice for professional Japanese knives. It is lightweight and moderately flexible, and the buffalo horn bolster adds water-resistance and a beautiful pattern.
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
feedback Report comment