D-shaped magnolia handle with red accents, coated in hygienic urethane with black buffalo horn ferrule
Handmade in Sakai, Japan with a limited lifetime warranty
Please note: This knife is made of carbon steel and not stainless, if not cared for properly, the blade will rust as carbon steel knives develop a beautiful patina over time
Description
The Tokujyo Shikisai Kasumitogi Carbon Steel Single Bevel Yanagiba is designed for slicing boneless fish fillets while preparing sushi, sashimi, and more. The blade can also be utilized for skinning fish and filleting large-sized to small fish. Features a long blade that allows to cut fish in one heel to tip, drawing motion. The beautifully matching saya sheath is coated with hygienic urethane. Takayuki knives are handmade in Sakai, Japan with 600 years of knife making experience by skilled craftsmen. With this expanded history, the workmanship and technology that creates Takayuki knives remains unchanged. Produced by various craftsmen, lead by head blacksmith, Itsuo Doi, sets the high standard of these high quality knives. Takayuki knives fascinate many people across borders and will continue to attract attention from people all over the world.
Specs
Handmade in Sakai, Japan Limited Lifetime Warranty
Blade Construction: Kasumitogi White 3 Carbon Steel Handle Construction: D-shaped magnolia with red accents, coated in hygienic urethane with black buffalo horn ferrule Rockwell Hardness: 60-61 Edge: Approximately 12 degrees, single bevel (right-handed)
Blade Length: 9.4″ Blade Height: 1.25″ Overall Length: 15″ Spine Thickness at Heel: 3.9mm Weight: 5.3 oz. (152g)
