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Whetstone Thickness: 25 mm
NENOX BLADE & HANDLEThis yanagi is forged from two kinds of special rust-resistant high carbon steel
KENGATA KIRITSUKE KNIFEThis double-bevel edged kengata like kiritsuke is a cross between a yanagi and usuba
The gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge
mincing and slicing meat
Inox Yanagi 30cm – Aka Bekkou Red | SAKAI TAKAYUKI Japanese Knife Whetstone Thickness: 25 mmINOX STEEL Blades made of INOX steel are extremely rust resistant and are also easy to care for. Their sustained sharpness will keep your knifes cutting performance at top notch. YANAGI KNIFE Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.
