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Mikazuki Knives

Mikazuki - Shirogami / White Steel #2 Yanagiba Sashimi Knife 240mm W/Saya (for Right Hander)

Mikazuki - Shirogami / White Steel #2 Yanagiba Sashimi Knife 240mm W/Saya (for Right Hander)

Regular price $232.00 AUD
Regular price $258.00 AUD Sale price $232.00 AUD
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Knife Type: Yanagiba (Sashimi knife)
Steel Type: Shirogami No2 carbon steel core+soft iron steel clad Kasumi finish
Blade Hardness: HRC 62
Blade Type: Single Bevel for right hander
Blade Length: 230mm
Full Length: 375mm
Blade Height (Heel): 31mm         
Spine Thickness(Heel): 3.5mm
Handle: Chestnut shaped magnolia wood with black buffalo horn bolster
Weight: 135g
Saya: Included

Type of knife:
Yanagiba or Sashimi Knife has long and narrow blade which is suitable for slicing tasks especially for fresh raw fish. The shape of a Yanagiba is similar to a Willow leaf (Yanagiba) that is why it is so called. Yanagiba is the most common Japanese knives in Japanese restaurants for slicing fish. Generally blade length between 240mm and 270mm are very popular. Since it has single bevel, there are different shapes for right hander and left hander.

About Mikazuki brand:
Mikazuki is our house brand. We select high quality products from one of the top knife makers in Sakai, Japan. This brand represents exceptional value for money with great finished products.

About steel type:
White Steel No.2 is a high carbon steel developed by Hitachi Special Stainless Steel. This steel is standard and most commonly used for Japanese style knives such as Sashimi and Deba knife for long time. White Steel No.2  gives a very sharp edge and has very good edge retention. It is also very easy to re-sharpen. It will rust if it is left wet or left in contact with something containing any amount of moisture, so need to wipe and dry completely after using. For longer storage protect with a film of oil to avoid lasting. Recommended for first time of Japanese style high carbon steel  knife users.
Use and Care
This is a single bevel knife (one sided edge) for right handed users only.
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Use a sharpening stone to maintain the sharpness of the blade. This knife should NEVER be sharpened on a honing steel.
- Do not use a dishwasher to clean your knife.
Hand wash with warm water and towel dry. This is a carbon steel knife. Keep dry after use to prevent rusting.

If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.

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