🔪Steel: White Steel #2 (carbon steel, prone to rust)
🔪Size: 27cm
🔪Handle: Magnolia lacquer handle
🔪Saya: Additional purchase available (custom options)
🔪Thickness: ≈3.9mm
🔪Blade Width: ≈3.4cm
🔪Weight: ≈188g
🔸Steel Introduction
⭕️White Steel #2: A highly pure carbon steel refined from yellow steel, known for its excellent sharpness and ease of sharpening. With a hardness of ≈HRC62–63, it is one of the most favored steels among professional chefs. Requires regular maintenance due to its susceptibility to rust.
🔸Knife Model Introduction
⭕️Yanagiba: A long, narrow, single-bevel knife designed specifically for slicing sashimi and raw fish. Its sharp blade creates extremely clean cuts, helping preserve the texture and flavor of the fish—an essential tool in Japanese cuisine.