Japanese Kitchen Knife "Azuma Issei Series" Yanagiba 210mm blade

Specifications

A high grade Japanese Knife Knife.

A genuine Japanese knife for a professional use.

A hand made blade with Hakusanko Steel is easily maintained, so widely used by a lot of chefs in preparing Japanese dishes.

Tha Japanese knife is ...
oriented in the Japanese food culture such as fish and vegetables, and necessary to prepare Japanese foods. The Japanese knife is different from the western knife in the edging finish which is generally a single edge. Compared to a double edge, it is with no doubt superior in sharpness.
A high cutting performance is demanded for fine fillets or fine surfaces; therefore, the Japanese chef prefers the Japanese knife, especially a steel made which has a high degree of hardness. A thickness of a harder blade can be processed thinner, so is the sharpness. That is the reason why the Japanese knife is chosen.
To maintain a single edged knife, frequent sharpening is recommended.

Hakusanko Steel is ...

Hakusanko Steel is the purest and standard material for cutlery.

Hakusanko Steel is Carbon Steel made from Ohko Steel by reducing impurities as much as possible, and able to be transformed into an extremely sharp and easily maintained blade by an appropriate forge and heat process.

Hakusanko Steel is produced from Hakuniko Steel by reducing amount of carbon and adding more toughness.

Hakusanko, Hakuniko, and Ohko are names in Japan.

YANAGIBA...To slice filleted fish. (Sashimi, etc.)

Detail:

Size:

Packing:

6 knives in 1 inner box. 30 knives in 1 carton.