Samurai Knife Okinawa Stonewash Yanaghiba 10.6"/270 mm, AUS-8 HRC-59

The Samura Okinawa Yanagiba is a traditional Japanese knife for working with fish fillets, sushi and sashimi, as well as for thin and precise slicing.

The long blade with an asymmetrical section, single-bevel edge and 58 HRC hardness allows a clean, even cut in one motion.

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Brief
Japanese Yanagiba knife with a long 58 HRC blade, single-bevel edge and durable wooden handle for fish, sushi, sashimi and thin slicing.

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Functionality
The knife is traditionally used for working with fish fillets and preparing sushi and sashimi.

In European kitchens, Yanagiba is also often used as a slicer for meat, cheese, vegetables and delicacies.

The long blade allows a straight, continuous cut with one hand movement.

The asymmetrical blade section helps slice products into thin pieces neatly and reduces sticking to the side surface of the knife.

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Materials
The blade has a hardness of 58 HRC and is designed to retain working sharpness steadily.

The single-bevel edge provides cutting precision and good control over the cutting line.

The handle is made of durable wood, pleasant to use and comfortable for prolonged work.

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Care
Hand washing is recommended, followed by immediate drying after use.

Dishwasher cleaning is not recommended.

To maintain cutting quality, use a suitable cutting board and store the knife separately from other metal objects.

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Ergonomics
The long, narrow blade helps guide the knife smoothly and predictably.

The durable wooden handle sits comfortably in the hand and provides comfort during precise slicing.

The Yanagiba shape is suitable for tasks where a clean cut, thin slicing and preservation of product structure are important.