Masahiro Bessen Yanagiba knife 240 mm [16219]

Masahiro Bessen Yanagiba knife 240 mm [16219]

Masahiro Bessen Yanagiba knife 240 mm [16219]  , with a blade length of  240 mm  – this is a knife whose long and thin blade is used for slicing very thin pieces 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 in Japanese means willow, 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 sliced pieces from the knife's surface.

Masahiro Bessen Yanagiba knife 240 mm [16219]

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

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

Traditional Japanese cuisine primarily consists of fish and vegetables, prepared in various ways. This requires the use of specially designed knives, which we commonly refer to as Japanese-style knives. Knives such as Deba, Yanagiba, or Usuba are tools that every sushi master surely possesses.