Masahiro Yanagiba

Masahiro Yanagibawith a blade length270 mm is a knife whose long and a slim blade, it is used when cutting very thin slices or filleting fish. In Asian cuisine, Yanagiba is most often used to prepare sushi or sashimi. Characteristically for 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 valued detail in Japanese cuisine.Yanagiin Japanese means willow, 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 ("toward itself") 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, shatter or tear the cut products,
• hardness and durability - the knives are made of very hard and durable steel, allowing for perfect sharpening,
• the design of the knife is intended to facilitate the separation of cut slices from the plane of the knife.

The knives from this line are made of a derivative of VG-10, a molybdenum-vanadium, high-carbon, stainless steel calledAUS-8 HIGH CARBON, which has been subjected to a three-stage hardening process until the hardness58-59 HRC is reached. Each blade has been perfected by craftsmen with over 30 years of experience, bringingMasahiroknives to a level of incredible sharpness.

The handle is made with attention to detail typical of Japan, from lightmagnolia woodreinforced with a plastic ring.