Masaru Knives | Aogami #2 Yanagiba 270mm – Masaru Knives Malaysia
masaru knives Malaysia yanagiba japanese knife Japan aogami 2 sashimi slicer carbon steel 270mm chef
masaru knives Malaysia yanagiba japanese knife Japan aogami 2 sashimi slicer carbon steel 270mm chef
masaru knives Malaysia yanagiba japanese knife Japan aogami 2 sashimi slicer carbon steel 270mm chef
masaru knives Malaysia yanagiba japanese knife Japan aogami 2 sashimi slicer carbon steel 270mm chef
masaru knives Malaysia yanagiba japanese knife Japan aogami 2 sashimi slicer carbon steel 270mm chef
Masaru Knives Malaysia

Masaru Aogami #2 Yanagiba 300mm [ Right Handed ]

Regular price RM1,200.00 RM0.00 Unit price per
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Our Yanagiba is made with traditional construction of knives, single bevel (KATAHA). Since the bevel is only created on the front side of the blade towards the edge of the concave back, single bevel knives have a tendency to slide slightly to the left (for right hand user) when the knives is in cutting motion. This particular piece is called Awase which is  forged welding Hagane (high carbon steel )onto a Jigane (soft steel). The knife is polished and installed with an ebony and white buffalo horn handle. 

 

What is Yanagiba ( Sashimi Knife )

Yanagiba was originally popular in Kansai region of Japan to prepare sashimi. Today, Yanagiba is widely used throughout all of Japan and internationally by professionals. The blade is narrow and long enabling it to slice through fish fibre without pushing or sawing the tender fillet, also the edge of the blade is made extremely thin to create a clear and straight edge on each slice of the sashimi. 

Since the blade is a single bevel edge, it is important to choose the right side of the blade according to your dominant hand. They comes in 2 different version which are left handed and also right handed. 

 

Blade : Aogami #2 Blue Steel 
Handle : Octagonal Ebony and White Buffalo Horn
Bevel : Single Sided
Length : 300mm
Height : 36mm
Weight : 276g
HRC : Approx 62
Made in Japan

Care Guide 
1. Do not attempt to cut frozen item or bones as it may result chip or worst.
2. Remember to keep your knife dry after use. Do not store them close to a water source.
3. Please make sure you apply a layer of oil after wash and dry to prevent it from rust during storage.
4. Always wash your knife after cutting something acidic as it will react to the blade and cause a burnt mark or worst.