Moriya Munemitsu Ryōba Yanagiba 210mm Gingami #3 Stainless Steel
|Blade steel:||YSS Gingami #3 Stainless Steel|
|Bevel:||Ryōba double bevel|
|Blade construction:||Zenkō (full stainless)|
|Left-handed available:||Handle and blade suit both hands|
|Handle thickness:||16x23mm at centre point|
|Weight in hand:||140g
Moriya Munemitsu YHC is a subsidiary of Hitachi Materials Magic, as is Yasugi Specialty Steels ('YSS'), producers of the cutlery-grade stainless steel from which this yanagiba is produced.
In the humid Japanese climate a stainless steel blade can make sense for a sparingly-used sashimi knife. In an overseas setting but we can easily imagine this yanagiba could see more action than just family-gathering sashimi-slicing. It's not a carving knife as such but it will serve in a pinch, and it would be very useful for the meditative preparation of beautifully-presented slices of soft corned beef, ham and other cold meats, konyaku (if you can get your hands on it), maki-zushi, cucumber, daikon... the list goes on. And sashimi, of course.
Yanagibas are by nature very sharp. In terms of cutting performance this is a stainless steel that provides a level of sharpness comparable to carbon steel, and in an easy-care package. The formed handle is goban, a durable material of compressed wood fibre and resin that will retain its beauty and integrity for many years. Full-tang construction lends strength and balance. High standards of fit and finish complete the package.
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