Samura KAIJU Yanagiba knife 9.4
Yanagiba came to Europe from Japan along with Japanese cuisine, sushi, and sashimi. Yanagiba knife features a 15-degree double-sided sharpening. The long (24 cm) and narrow Kaiju Yanagiba knife has an extremely sharp sharpening and not only can be used for delicate slicing of the Japanese cuisine dishes but also can serve as a slicer for cutting and mincing products.
Like all the knives from the Kaiju collection, Yanagiba is made of Japanese single-layered AUS-8 hammered steel. Steel blackening and high chromium content give the blades novel anticorrosion properties to protect them from rusting, with quenching of up to 58 HRC enabling to maintain the flawless sharpness of the cutting edge with a cutting angle of 15° for extended periods.
The handle of Samura Kaiju Yanagiba is made of pakka wood, i.e. a special high-tech material with the pros of both wood and plastic, but without their cons. The all-metal (full-tang) blade allows the knife to resist heavy workloads and adds durability.
|Blade hardness||58 HRC|
|Blade length (mm)||240|
|Blade material||Hammered steel|