Features
- Yanagiba knife traditionally used as a slicing knife, is suitable for wafer-thin cutting of raw fish and sushi preparation
- Stainless-steel polished blade with a hardness of 58 ± 1 HRC
- High-carbon stainless-steel blades designed to take and hold a sharp edge longer
- Natural hygienic handles due to the properties of the bamboo powder and polypropylene
- Handwash only
Dimensions
- Blade length – 21cm
- Handle length – 12.6cm
Care
- Always wash the knives by hand in order to protect the material and maintain long lasting sharpness
- Immediately clean the blade under running water and dry with a soft cloth after each use
- Never place the blades in the dishwasher
- Use only wooden boards or plastic cutters with medium strength
- Keep the knives in a blade protector, either in a knife block, on a wall magnetic board
- Blades are absolutely not suitable for cutting bones (including of fish) or frozen foods
