Suncraft WA07

The Sashimi knife or also known as Yanagiba has a slender, quite long and extremely sharp blade. It is used when preparing sushi and sashimi, cutting thin slices and filleting some species of fish. The one-sided sharpening allows you to precisely cut aesthetic slices that easily come away from the knife. A sashimi knife forces the chef to use cutting techniques - it should only be cut in one direction, towards yourself. Thanks to this, there are no zigzag marks left on the surface of the cut product, and the cross-section of the slice is perfect, not crushed or torn.

Purpose:

• slicing
• cutting
• filleting

Whoever is looking for knives in a typical Japanese style should pay attention to the SENZO JAPANESE line of tools. Knives from this series are made of high-carbon vanadium-molybdenum steel, which is ideal for knife production. Its use guarantees that the tool will remain sharp for a long time and will serve us successfully for many years. Unlike many otherSENZOproduct lines, the handles ofJAPANESEknives are not made of Pakkawood, but - interesting fact - made of typically Japanesemagnolia wood, which was reinforced with a stainless steel ring. Thanks to this, knives from this line have an intriguing, eastern design.

The series includes knives that will be useful in every home: for peeling, for baking, chef's and its smaller version in the form of a universal knife, as well as santoku, sashimi and deba knives typical of Japanese cuisine.

Blade - molybdenum-vanadium steel

Hardness - 58 HRC +/- 1

Total length - 350 mm

Blade length- 210 mm

Handle - magnolia wood reinforced with a stainless steel ring.

Weight -approx. 130 g