MATERIAL: magnolia wood-steel
MEASURES: Blade length 21 cm
CONDITIONS: new - made in Japan
Japanese knife "Yanagiba 柳刃"
Traditional Japanese knife for cutting fish fillets and preparing sashimi. Magnolia wood base with steel blade with brand and name in engraved ideograms.
Japanese knives are produced with a steel that has a higher level of hardness, expressed in HRC of at least 60 compared to a western knife that ranges from 54 - 60 HRC. This allows for better and longer-lasting sharpening. Even the level of stainless is different: most of the Japanese knives are in fact, unlike the western ones, non-stainless and this means that they rust more easily and therefore require greater accuracy in use and maintenance.
Manufacture: Tsubazo Ozawa
Production line: Japanese Santouku Kitchen Knife
The Japanese knife models
The world of Japanese knives is really wide and varied and the best known models are:
- Deba bocho, is the classic cleaver used to cut fish or meat. The blades can have a different length, while the thickness and angle is such as to allow cutting the meat without damaging it. In the past the blade was made of carbon steel, while today most of the knives have a pure steel blade;
- Gyuto. This model is inspired by western knives , presenting a sharpening on both sides. Usually the blade can be between 18-27 cm long and is intended for general use, i.e. for cutting various types of food.
- Honesuki. It can have two types of blades: Kaku (square) and Maru (round). It is a knife used for boning meat .
- Maguro bocho. It is a knife with a very long blade (from 40 to 150 cm) intended for filleting tuna and other large fish . The length and flexibility of the blade make it possible to fillet the tuna in a single cut and to minimize the waste of meat. Having to be used by two people and being designed for very large cuts of fish, they are generally found in large fish markets or restaurants, but are not very common at home and in small restaurants.
- Nakiri bocho. This model has a dark, straight and thin blade, which facilitates the cutting of vegetables ; depending on the origin, the blade can have a rectangular or rounded shape. It is sharpened on both sides and is usually intended for home use.
- Usuba bocho. It is the professional version of the Nakiri bocho as it requires more skill by being sharpened on one side only. It guarantees a perfect and precise cut .
- Santoku. Intended for general use , the name of this knife means "three virtues" and is used for meat, fish and vegetables. Inspired by the western style, it has sharpening on both sides and the blade length can range from 13 to 20 cm. It represents a joker of the domestic kitchen because it can be used for slicing, cutting and chopping. The blade and handle are designed to ensure the right balance of weight and length and, compared to western knives, this is shorter, lighter and thinner, but the blade offers a greater degree of hardness.
- Sashimi bocho. This model has a long, thin blade and is widely used in Japanese cuisine to prepare sashimi and fillet medium-sized raw fish . As for the nakiri boncho, also in this case you can find rectangular or rounded blades depending on the place of production.
- Soba kiri. It is a knife model used to make soba , or a kind of spaghetti made with buckwheat. It is a knife with a heavy blade, straight and with a long sharpening to facilitate the cutting of the pasta.
- Udon kiri. It is a model equal to the soba kiri and is intended for cutting pasta , in particular in the production of udon , or a sort of wheat flour spaghetti.
- Sujihiki. This model is similar to the classic western knife with double sharpening and used to engrave and slice various kinds of food.
- Unagisaki hocho. It is a model intended for cutting eel. The classic version has a blade with an extremely sharp tip which is used to cut the meat first near the fish's head and then it slides along the entire length of the eel .
- Yanagi ba. It is a knife with a very thin and long blade, generally between 21-30 cm and belongs to that category of knives used for cutting sashimi, sushi and fish in general. The blade is angled on one side for a more precise and clean cut and is made in such a way that the fish meat is easily detached from the blade after cutting.