Shun Pro 10-1/2-Inch Yanagiba Knife

Shun Pro 10-1/2-Inch Yanagiba Knife Review

Shun Pro 10-1/2-Inch Yanagiba Knife Feature

• 10 1/2 Inch Yanagiba knife; single edged and used for creating razor-thin slices of fish and soft meats for sashimi
• Constructed with VG-10 "super steel" that takes and holds a sharp edge longer than comparable knives; wide shinogi (blade bevel) is easy to sharpen with a whetstone
• Beautiful graffiti-etched blade for a strong, classic statement
• Premium pakkawood handles in a classic d-shape to nestle comfortably into the curves of the palm, offering a secure grip
• Dishwasher safe; hand washing and air drying recommended; limited lifetime warranty

Shun Pro 10-1/2-Inch Yanagiba Knife Overview

Shun Classic Pro 10 1/2" Yanagiba Knife

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Shun Pro Sho Yanagiba Knife 9.5-in.

Shun Pro Sho Yanagiba Knife 9.5-in. Review

Shun Pro Sho Yanagiba Knife 9.5-in. Feature

• Material Blade: VG-10 Stainless Steel
• Material Handle: Pakkawood
• Blade Length: 9.5-in.
• Origin: Japan
• Cleaning & Care: Handwash

Shun Pro Sho Yanagiba Knife 9.5-in. Overview

With its classic single-bevel blades and traditional Japanese styles, Shun Pro is a specialty line designed for the true Asian-knife connoisseur. Each knife features a mirror-polished single-bevel edge and hollow-ground back that provides the extreme control required for precision slicing ??? the kind of precision needed for sushi and sashimi preparation, for example. Graffiti etching above the shinogi, or blade bevel, adds to the contemporary beauty of the knife while allowing food to easily fall away from the blade. Knife styles in this line include the Deba (a multi-purpose prep knife), the Yanagiba (a long slicing knife perfect for sashimi), and the Nakiri (a vegetable chopping knife). These knives are essential for cooks who are seeking to prepare true Asian cuisine.Features:These knives feature a wide shinogi and single-bevel blade design preferred by Japanese chefs, to maintain cutting consistency, a critical element in Japanese cooking.Traditional Japanese blade design for the ultimate knife connoisseur ??? single-beveled edge with a hollow ground (or concave ground) back. This means only the cutting edge of the blade touches the food for superior stick resistance and the cleanest cuts.Constructed of 2.5-mm. of pure, high-carbon VG-10 stainless-steel "super steel," composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium.Single-bevel edge, designe

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Shimomura Left Handed Yanagiba Sashimi Knife 200mm #6298

Shimomura Left Handed Yanagiba Sashimi Knife 200mm #6298 Review

Shimomura Left Handed Yanagiba Sashimi Knife 200mm #6298 Feature

• Left Handed Japanese Yanagiba Sashimi Knife for Prepare Sashimi, Slice raw fish and seafood.

Shimomura Left Handed Yanagiba Sashimi Knife 200mm #6298 Overview

Japanese Yanagiba sashimi knife for prepare Sashimi, Slice Raw Fish and Seafood * Left Handed Sashimi Knife * Made in Japan by Shimomura * Razor Sharp Hand Forged Knife * Dimension: Blade 8 in, Overall 13-3/4 in * Blade Thickness: 3mm * Blade Hardness: HRC60 * Resist Rust, Stain Free, Dishwasher-safe and Very Easy to Re-Sharpen * Blade Material: High Carbon Steel Core with Soft Iron * Handle Material: Densely Grained Genuine Japanese Hardwood. * Brand New in Original Box * How to Sharpen: * >Sharpening on a whetstone * >Dampen whetstone. * >Sharpen on whetstone on flat surfaces only * Usage & Care: * Wash Knife with dishwashing liquid before use. * always dry blade thoroughly after washing. * Do not use scrub brushes or abrasive cleansers * Types of Knives: * Santoku -- All purpose: For Vegetable, Fish, Meat * Nakiri -- Chopping: For Vegetable * Gyutou -- Multipurpose kitchen Knife. for Cutting vegetable, fish, or Meat * Deba -- Hard Foods: Fish bones, Meats * Sashimi -- Slicing: Slicing raw fish

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Sekizo Yanagiba Sashimi Knife 240mm #F741

Sekizo Yanagiba Sashimi Knife 240mm #F741 Review

Sekizo Yanagiba Sashimi Knife 240mm #F741 Overview

Japanese Yanagiba sashimi knife for prepare Sashimi, Slice Raw Fish and Seafood * Molybdenum Rust-Resistant Steel Blade * Razor Sharp Edge * Blade Length: 9-1/8 in * Overall Length: 14 in * Wooden handle offers maximum comfort & control * Plastic Bolster * Easy to sharpen * Made in Japan by Sekizo * How to Sharpen: * >Sharpening on a whetstone * >Dampen whetstone. * >Sharpen on whetstone on flat surfaces only * Usage & Care: * Wash Knife with dishwashing liquid before use. * always dry blade thoroughly after washing. * Do not use scrub brushes or abrasive cleansers * Types of Knives: * Santoku -- All purpose: For Vegetable, Fish, Meat * Nakiri -- Chopping: For Vegetable * Gyutou -- Multipurpose kitchen Knife. for Cutting vegetable, fish, or Meat * Deba -- Hard Foods: Fish bones, Meats * Sashimi -- Slicing: Slicing raw fish

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Messermeister Asian Precision 10-Inch Sushi or Yanagiba Knife

Messermeister Asian Precision 10-Inch Sushi or Yanagiba Knife Review

Messermeister Asian Precision 10-Inch Sushi or Yanagiba Knife Feature

• Made in Seki, Japan
• 1-Piece, fully stamped
• Ergonomic balance
• Paper pakkawood composite handle
• 3 Rivet construction

Messermeister Asian Precision 10-Inch Sushi or Yanagiba Knife Overview

The Messermeister Asian Precision 10-inch Yanagiba is a long, narrow, single edge blade with a blunt tip. used for cutting different thicknesses of meat, poultry and fish. Ideal for slicing raw fish and sushi.

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*** Product Information and Prices Stored: Mar 17, 2011 22:40:15

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