MAC Yanagi-Sashimi 22.5 cm For Left-Handed Japanese series FKW-7L

The Japanese Series by MAC represents the pinnacle of traditional Japanese knife-making, combining modern metallurgy with timeless craftsmanship. Crafted from sub-zero treated AUS-8 stainless steel, these knives offer unmatched hardness, edge retention and razor-sharp performance, tailor-made for chefs who demand precision, especially in delicate tasks like sushi and sashimi preparation.

The Yanagi knife or Yanagiba, is the long Japanese knife used for slicing raw fish to create sushi and especially sashimi. Its narrow, long blade is ideal for slicing fish and other foods in a single, continuous motion, maintaining their freshness and integrity.

This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 22.5 cm version is best for small fish or for slicing boneless fillets of fish with firm meat.

Key Features:

• Single Bevel Blade – Ideal for traditional Japanese cuts; available in classic styles like Yanagiba and Deba.

• Sub-Zero AUS-8 Stainless Steel – Cryogenically hardened for enhanced durability and an edge rating of 60 HRC on the Rockwell scale.

• Hand-Sharpened in Seki, Japan – Every blade is meticulously honed by experienced Japanese craftsmen for exceptional sharpness from the first slice.

• Outstanding Edge Retention – High carbon content and molybdenum infusion enhance hardness and oxidation resistance.

• Ergonomic Pakka Wood Handle – Beautiful, water-resistant, and shaped for perfect grip and control under kitchen conditions.

• Authentic Japanese Quality – Crafted with pride in Japan by MAC, a global leader in professional cutlery since 1965.

Knife Specifications:

• Total Length: 34 cm

• Blade Thickness at Spine: 3 mm

• Weight: 187 g

• Hardness: Rockwell HRC 60

• Packaging: Comes in a premium gift box

Care Tip:

High-quality knives like the MAC Japanese Series deserve proper care. Avoid dishwashers. Instead, hand wash in warm water and dry immediately. Even the finest blades need periodic sharpening. Use a whetstone for optimal performance, especially for high-hardness steel.