Masahiro MS-8 Yanagiba knife 210mm [10012]

Masahiro MS-8 Yanagiba Knife 210mm [10012]

Masahiro Yanagiba, with a blade length of  210 mm  – this is a knife with a long and thin blade 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 blade's surface.

Knives of this line are made from a derivative of VG-10, molybdenum-vanadium, high-carbon stainless steel, called  MBS-26 , which was hardened in three stages until it reaches a hardness of  58-59 HRC. Each blade has been perfected by masters with over 30 years of experience, making  Masahiro knives  incredibly sharp.

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