| Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife | 
| Brand: Global
Category: Kitchen
Department: Cookware
List Price: $133.00
Buy New: $121.20
as of 6/3/2012 15:15 EDT details
You Save: $11.80 (9%)
New (5) from $121.20
Seller: Viking Gear
Sales Rank: 54,658
Number Of Items: 1
Shipping Weight (lbs): 0.5
Dimensions (in): 18.4 x 3.6 x 1.1
Warranty: Limited Lifetime Guarantee
MPN: 1804-270
Model: 1804/270
EAN: 4943691804273
ASIN: B00005OL4E
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 24 hours
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| Features:
| • | Narrow 10-1/2-inch blade for filleting, slicing fish | | • | Provides clean, low-friction cutting | | • | Blade made of high-tech molybdenum/vanadium stainless steel | | • | Edge retains razor sharpness exceptionally well | | • | Traditional wood handle with ridge for secure grip |
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Product Description
Yanagi are traditional sushi knives traditionally used in the northern regions of Japan. Characteristics of a sushi knife are a very long blade with a slightly curved belly, and Yanagi have a slight dropped point resulting in a midline tip. Bunmei features the single-sided grind that is distinctive of Japanese chef's cutlery. 10-1/2 inch stainless steel blade Handmade quality Bamboo handle
Amazon.com Review
Thick at the back and blunt at the end, the narrow 10-1/2-inch blade on this professional-quality Japanese yanagi knife is designed to precisely fillet and slice fish. (Yanagi is the Western Japanese name; in Eastern Japan this type of fish knife would be called a takohiki--or tako--and would have a blunt end.) The shape, weight, and wood handle, which has a ridge to ensure a secure grip, are all traditional. But the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack
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