Tojiro Μαχαίρι Yanagi-Sashimi 24 εκατ. με ανοξείδωτη (ασύμμετρη) λαβή Tojiro Japanese F-622

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 Tojiro-Pro SD 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

• Stainless steel, asymmetric 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 with quick movements without leaving any food left 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. The knife is sharpened by experienced Japanese craftsmen on only one side at 15 ° to get a really sharp blade.

Stainless steel, asymmetric handle The first part of the knife you come in contact with is its handle. Tojiro craftsmen did not adopt the western style, they did not choose the easy way. The Tojiro handles are made according to the blade of the knife and this makes the Tojiro knives truly unique. The handle of the Tojiro-Pro SD is asymmetric and on the one side has the characteristic recesses - a trademark of Tojiro which, in addition to beauty, offer comfortable grip and non-slip. The handles are also designed to give the knife an absolute balance leading to optimal control. Still, the handle design is close to that of the traditional Tojiro wooden handle. Thus, in addition to being comfortable, the handle is at the same time resistant to damage & corrosion, one-piece to prevent the spread of bacteria and can be sterilized in boiling water.

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: 190 gr

• Rockwell Hardness: HRC 56±1

• Backbone Thickness:

• Overall length: 38 cm

• Special gift box

It is recommended 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.