The Yoshihiro VG-10 Yanagi Sashimi Japanese Knife is designed specifically for sashimi and sushi chefs. With its single-edged blade, this chef’s knife, made of VG-10, thinly slices in the course of the skin and flesh of a fish with ease and without compromising the taste and quality of the structure-unlike other knives which is able to damage the cell walls and alter the texture and taste. Traditional yanagi knives leave the fish smooth, shiny, and fresh. This special forged knife is a higher-quality knife is forged by layering softer steel over a hard VG-10 Stainless steel core. The hard steel of the VG-10 allows for a fantastic sharpness and edge retention at the same time as the softer, surrounding steel adds durability. Hand crafted in Japan with traditional techniques, the Yoshihiro VG-10 Semi-Stainless Steel Mirror Finished Yanagi Sashimi Japanese Knife has a fully flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) at the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the VG-10 Semi-Stainless steel lets these tradesmen create a thin, sharp cutting edge at the blade. With its handmade, Ebony wood with sterling silver ring care for, this knife is light and well balanced. This knife comes with a double water buffalo horn bolster, and a lacquered magnolia wood saya cover, which is easy to scrub and resistant to stain and odor. Care & Sharpening: Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing will have to be done with only water whetstones. Hand wash and dry only.
Semi-Stainless Steel/ Easy maintenance
Handmade Ebony, Octagonal-shaped care for with Double Water buffalo Horn bolsters
Lightweight and well balanced
Superior sharpness and durability