Satake Yoshimitsu

A specialized Japanese knife designed for cutting herbs and vegetables. Thanks to the rectangular blade, you can quickly transfer the chopped ingredients to a salad bowl or to a frying pan. An experienced cook can obtain decorative, translucent slices (katsura-muki method). The straight cutting edge is used for cutting in a vertical line and allows you to use many different techniques, such as julienne or chiffonade.

Blade - SK-5 rust steel Handle - magnolia wood plastic ring Hardness - 62 HRC +/- 1 Length total - 33.8 cm Blade length - 16 cm Blade width - 4.6 cm Blade thickness - approx. 2.1 mm Sharpening method: single-sided right-handed grind Weight - approx. 105 g