Masahiro Bessen Yanagiba knife 270 mm [16220]

Masahiro Bessen Yanagiba Knife 270 mm [16220]

Masahiro Yanagiba , with a blade length of 270 mm – is a knife whose long and thin blade is used for slicing very thin pieces or fish fillets. 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 cutting with little force to avoid crushing, breaking, or tearing the cut products,
• hardness and durability – 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 of this series were crafted in adherence to 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.

Masahiro Bessen Yanagiba Knife 270 mm [16220]