Sakai Takayuki INOX Stainless Yanagiba 240mm (9.4") Baseless completing a traditional Japanese knife

completing a traditional Japanese knife suited for dedicated raw protein preparation

- No Splinters

18cm: 400ml

I particular dislike the through mortise and tenon joint employed by the traditional Japanese WA handles (uneven tenon)

Sakai Takayuki INOX Stainless Yanagiba 240mm (9.4") Baseless completing a traditional Japanese knifeThe Sakai Takayuki Inox Yanagiba 240mm is a single bevel sashimi knife best fit for first timers, students, and professional chefs requiring a stainless steel blade for slicing raw fish. Produced by Aoki Hamono in Sakai, this knife features nimai stainless clad construction with a migaki surface finish. The Inox steel measures 57 59 HRC and contains 0. 5% carbon, 13. 5% chromium, 0. 3% molybdenum, and 0. 2% vanadium. This composition provides rust