Masahiro 10013

Masahiro Yanagiba with a blade length of 240 mm is a knife whose long and slender blade is used when cutting very thin slices or filleting fish. In Asian cuisine, Yanagiba is most often used to prepare sushi or sashimi. Characteristic of traditional Japanese knives, it is sharpened on one side, enabling precise, fully controlled cutting of products that easily separate from the knife, revealing a beautiful and shiny cutting surface - an important and appreciated detail in Japanese cuisine. Yanagi means willow in Japanese, and the name of the knife most likely refers to the long and flexible branches of this tree. The most important features of Yanagiba are: length - the long blade is used to cut only in one direction ("towards yourself") to avoid zigzag cutting marks and leave a perfect cross-section, thickness - it has a very thin blade to enable cutting with low force so as not to crush , break or tear cut products, hardness and durability - the knives are made of very hard and at the same time durable steel allowing for perfect sharpening, the knife's design is intended to facilitate the separation of cut slices from the plane of the knife. Knives from this line are made of a derivative of VG-10, molybdenum-vanadium, high-carbon, stainless steel called MBS-26, which has been subjected to a three-stage hardening process until it reaches a hardness of 58-59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringing Masahiro knives to a level of unprecedented sharpness. The handle is made with attention to detail typical of Japan, from light magnolia wood reinforced with a plastic ring. Attention! Knives from the MS-8 series come with two different logos (inscriptions in Japanese or Latin alphabet). Steel type: MBS-26 HRC: 58-59 Handle material: magnolia wood Sharpening method: single-sided Dimensions: Total length (A): 375 mm Blade length (B): 235 mm Width (C): 35 mm Thickness (D): 2.5 mm Weight: 105 g Useful information: All Masahiro knives are extremely sharp, so we recommend using them with due care. Masahiro knives should not be used to cut frozen products (except for the series intended for this purpose). Do not use knives for purposes other than food. Use wooden or plastic cutting boards for cutting. Knives should not be washed in dishwashers, which damage the cutting edge. Wash the knife in warm water with some dishwashing liquid. After washing, wipe the knife dry. #// #Masahiro Yanagiba with a blade length of 240 mm is a knife whose long and slender blade is used when cutting very thin slices or filleting fish. In Asian cuisine, Yanagiba is most often used to prepare sushi or sashimi. Characteristic of traditional Japanese knives, it is sharpened on one side, enabling precise, fully controlled cutting of products that easily separate from the knife, revealing a beautiful and shiny cutting surface - an important and appreciated detail in Japanese cuisine. Yanagi means willow in Japanese, and the name of the knife most likely refers to the long and flexible branches of this tree. The most important features of Yanagiba are: length - the long blade is used to cut only in one direction ("towards yourself") to avoid zigzag cutting marks and leave a perfect cross-section, thickness - it has a very thin blade to enable cutting with low force so as not to crush , break or tear cut products, hardness and durability - the knives are made of very hard and at the same time durable steel allowing for perfect sharpening, the knife's design is intended to facilitate the separation of cut slices from the plane of the knife. Knives from this line are made of a derivative of VG-10, molybdenum-vanadium, high-carbon, stainless steel called MBS-26, which has been subjected to a three-stage hardening process until it reaches a hardness of 58-59 HRC. Each blade has been perfected by craftsmen with over 30 years of experience, bringing Masahiro knives to a level of unprecedented sharpness. The handle is made with attention to detail typical of Japan, from light magnolia wood reinforced with a plastic ring. Attention! Knives from the MS-8 series come with two different logos (inscriptions in Japanese or Latin alphabet). Steel type: MBS-26 HRC: 58-59 Handle material: magnolia wood Sharpening method: single-sided Dimensions: Total length (A): 375 mm Blade length (B): 235 mm Width (C): 35 mm Thickness (D): 2.5 mm Weight: 105 g Useful information: All Masahiro knives are extremely sharp, so we recommend using them with due care. Masahiro knives should not be used to cut frozen products (except for the series intended for this purpose). Do not use knives for purposes other than food.