Knives

Kai Seki Magoroku Shoso Knife Fillet made of Stainless Steel 21cm AK-1134 1pcs

Key features:

  • Yanagiba Knife
  • Material: Stainless Steel
  • Blade Length: 21 cm
  • Handle Length: 13 cm
  • Weight: 143 gr
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98,20
Express deliveryMonday, 24 February
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from 98,20 €

Description

Yanagiba Knife

The Yanagiba is a traditional Japanese filleting knife. Thanks to its thin, single-edged, and long blade, it is ideal for precise cuts. The knife ensures a delicate and exceptionally precise, smooth cut. Such cuts are particularly important in sushi preparation. The length and shape of the blade allow for great maneuverability during cutting.

Blade Material

The Shoso blade is made of 5CR15MoV stainless steel with a hardness of 56 (±1) HRC (a knife with a hardness above 56 HRC is considered good), which guarantees a high and uniform level of hardness as well as long-lasting cutting performance. Its curved sharpening gives the knives a stable edge, ideal for precise cuts. The matte finish highlights the knife's unique elegance.

The blade length is 21 cm.

Handle

The matte handle made of 18-8 stainless steel is particularly durable and ensures a professional grip thanks to its symmetrical elliptical shape. The integrated diamond pattern provides a secure and comfortable grip during cutting. 

The length of the handle is 13 cm.

Cutting Surface

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.

For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.

It is not recommended to wash it in the dishwasher, but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is at first, after some use it needs sharpening, something you can achieve with a sharpener, sharpening stone, or strop.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut through a piece of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.

It is also advisable to sharpen your knives with a professional occasionally, to fix any damage to the blade's edge and to maintain sharpness.

SkuDescription|Brand

Specifications

Type
Fillet
Material
Stainless Steel
with Non-Stick Coating
No
Pieces
1 pcs
Dimension
21 cm
Colour
Silver
Professional Series
Yes

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

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  • Xristos_Melekis

    Verified purchase

    It loses its sharpness very quickly, you reach a point where it can cut paper only after a long time on the stone and after 2 weeks in the kitchen (professional) it needs sharpening again, and maybe I'm even saying too much

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