Masahiro Bessen Yanagiba knife 210mm [16218]

Masahiro Bessen Yanagiba knife 210mm [16218]

Masahiro Yanagiba, with a blade length of 210 mm – is a knife with long and thin blades used for cutting very thin slices or filleting fish. In Asian cuisine, Yanagiba is most commonly used for preparing sushi or sashimi. Characteristic of traditional Japanese knives, it is sharpened on one side, allowing for precise, fully controlled cutting of products that easily separate from the knife, revealing a beautiful and shiny cutting surface – an important and valued detail in Japanese cuisine. Yanagi means willow in Japanese, and the knife's name most likely refers to the long and flexible branches of this tree.

The most important features of Yanagiba are:

• length – a long knife is used to cut in only one direction ("towards you") to avoid zigzag cutting marks and leave a perfect cross-section,
• thickness – it has a very thin blade, allowing for cutting with little force to avoid crushing, breaking, or tearing the cut products,
• hardness and durability – the knives are made of very hard and durable steel, allowing for excellent sharpening,
• The knife's design is intended to facilitate the separation of cut slices from the blade's surface.

Knives from this series were crafted in accordance with Japanese traditions and style, whose roots date back hundreds of years, when masters forged the most exquisite samurai swords. Bessen series knife blades are made of steel with a high (1.1%) carbon content, hardened to 61-63 HRC hardness. Single-bevel sharpened by masters with over 30 years of experience, they boast incredible sharpness.

The handle is crafted with attention to details characteristic of Japan, made from light magnolia wood, reinforced with a plastic ring.

Masahiro Bessen Yanagiba knife 210mm [16218]