Specifications

• Style : Yanagi
• Length : 270mm (10.6″)
• Weight : 6.72 oz
• Blade Steel Type : Molybdenum Vanadium
• Handle material : POM Resin
• HRC : 60
• Bevel Angle Ratio : Single bevel
• Cover : Not included

Blade & Handle

Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but is rust-resistant and not as brittle, so more suitable for cooks who don’t want to work with a delicate knife. The blade is made in the traditional style of the Kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards and is ideal for cooks who butcher fish or meat.

Yanagi Knife

Created for slicing raw fish, this left-handed Yanagi is also ideal for carving cooked meat, thinly slicing vegetables, or portioning terrines and pates.