Tojiro Yanagi-Sashimi Knife 21 cm Magnolia Handle Japanese MV F-1056

Get to know the traditional Japanese knife designed for fish preparation and sushi that is sharpened on one side only for absolutely accurate and fast cutting. With its traditionally sharp and tough blade, which is made of stainless steel and therefore easier to maintain, the Japanese MV is the perfect choice for your first acquaintance with the world of traditional Japanese knives.

Features:

• High sharpness and toughness blade • Easy to sharpen, long lasting cut • Comfortable wooden handle • Hand sharpened for excellent first use performance • Authentic Japanese quality  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.

Japanese Cutting The metal alloy on this knife is made of stainless steel enriched with molybdenum and vanadium, an alloy that increases the metal's hardness, durability and corrosion resistance. Although traditional Japanese knives are made of high carbon steel but require daily care and attention, this new generation of Japanese metal and Tojiro techniques create an exceptional combination of toughness and durability. Sharp blade and less grinding time, without demanding daily care. The perfect metal for your first step in the field of traditional Japanese knives, as well as for the hassle-free daily use.

If you want to cut food into very thin slices or create pieces with very precise symmetry, and even quick movements without leaving any food residue on the knife, then you will love the single cut of this knife. The above tasks are very common in Japanese cuisine, so traditional Japanese knives are sharpened only on one side. Each Japanese MV is hand-sharpened by experienced Japanese craftsmen on only one side at 15 ° to receive a sharp knife.

Comfortable wooden handle The first part of the knife you come in contact with is the handle. The handle of the Japanese MV gives the feeling of warm and comfortable grip that is characteristic of wood. It is made of oak wood, a hard and durable wood both for continuous and harsh use and in its contact with food and kitchen materials. The round handle makes the knife comfortable and practical from any angle, allowing you to use its sharp blade in just about any direction you want. The wooden handle fits harmoniously with the metal of the blade and tightly ties it into the collar with resin.

Made In Japan The Japanese tradition of knife making goes back many years, drawing on the techniques that have perfected the samurai knife making. Today, tradition is combined with the most up-to-date and innovative techniques of metal alloys and knife making. Tojiro is one of Japan's top five knife makers, combining the best of Japanese authenticity with modern technology.

Additional characteristics:

• Weight: 85 gr • Rockwell Hardness:HRC 56±1 • Backbone Thickness: 2.2 mm • Overall length: 33.5 cm • Special gift box

Master of Blades recommends avoiding a dishwasher on any good knife. Hand washing in warm water and quick wiping is enough for any stainless knife. Whatever knife you use, it will eventually need to get sharpened to remain in high performance. Soft steel knives need stone grinding more often, but they can also revert to their previous condition temporarily with the use of a sharpener steel.