However, some of its features will require getting used to use, as well as acquiring the skills of sharpening traditional japanese blades on whetstones
Despite these nuances, Yanagiba
remains indispensable for professionals.
For a beginner who has begun to master the intricacies of cooking Oriental cuisine dishes, should start forming your personal kitchen knives kit, with a Sujihiki knife
, adapted for western users.
In the cut potential, he is almost equal to Yanagi, but does not have a sideways movement related with the special grind form, and the process for re-sharpening it is much simpler.
Due to the small width, the cut products stick little, and the sharp & long blade allows you to make a cut in one motion, which is extremely important.
An ordinary Chef's knife
is also capable of much, but inferior in blade length, and much wider.
Therefore, they stick more noticeably in soft foodstuffs.
A key feature of the slicing knife is blade length.
The larger it is, the easier it is to get smooth and beautiful slices.
When choosing in the first place, you should pay attention to this parameter and the result will please.
The grind is symmetrical, European style, with a very thin edge.
Rust-resistant molybdenum 1K-6 Daido high-carbon steel
with cryogenic hardened by a temperature of -70 °C, for maximize improvement of working properties.
Hardness 57 HRC.
Full-sized handle with oval cross-section.
High-strength food-grade polymer with a non-slip texture repeating a wooden surface.
Metal bolster from 18-8 stainless steel.
All parts are perfectly fitted, which demonstrates a high manufacturing culture and compliance with hygiene requirements.
Extremely robust design for commercial use.
Adhering to these simple rules, the owner will receive only positive emotions using his knife kit
A quality thing with careful use, will work for decades, requiring only a few times a year, a planned recovery of sharpness