Japanese 210mm Slicing Sashimi Knife 5cr15 Sakimaru Sushi Knives Stainless Steel Sushi Knife With Wenge Wood Handle
No.Model: SK003-210
Traditional Japanese knife with a long and thin blade, which was originally used for cutting thin slices of raw fish-yes, sushi! Nowadays it can also be used for cutting large pieces of meat (especially for steaks) due to its long, thin blade. Typical Yanagiba knives are between 200-360mm long and, according to some chefs, can be used for different kitchen tasks which require precision.
Some of the distinguishing features of Yanagiba knives are a Japanese handle and a chisel ground blade.
1.The long blade allows the user to cut a block offlesh in a single stroke. This prevents zigzagcutting, which creates a serrated cross section. 2.The blade is very thin behind the edge which allows the cut to be made using primarily the weight of the knife. Greater force or thickness would result in tearing or bruising of the flesh. 3.For right-hand use, the yanagiba has a bevel on the right side and a concave on the left. This allows a more acute angle compared to most double bevel knives and nonstick properties. 4.The back face (urasuki) is concave to easily detach the blade from the substance being cut, and the front bevel (shinogi) allows sliced piece to be easily removed from the blade after cutting.
USE
Always use caution when handling sharp objects.
Avoid cutting on hard surfaces such as stone, metal and glass.
It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
CARE
Hand-wash with warm water and mild detergent. Rinse and dry immediately.
Maintain cutting edge by regularly using honing steel.
Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
Sharpen knife using whetstone or knife sharpener, or have it sharpened by a professional.
Periodically rub food-safe mineral oil onto handle to prevent wood from becoming brittle or cracking. Wipe off excess with clean cloth.
Store knife in safe place to protect edge and prevent injury.
