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Get it between 2025-01-01 to 2025-01-08. Additional 3 business days for provincial shipping.
YANAGIBA DESIGN - A blade length of 10.5" (27cm) will allow for slicing large cuts of proteins (Fish, Beef, Pork) to be broken down as a large cut. Overall all length is 43cm (handle and blade). The cutting edge of the yanagiba is singled beveled. This means only one side of the cutting edge has an angle. The single beveled edge allows for razor thin slices without back side of cutting edge bruising delicate ingredients and essential to sashimi cuts.
BLADE QUALITY - FINDKING's Yanagiba is constructed from SKD 11 alloy Japanese steel this slicing knife is built for durability, edge retention, effortless, and thin slicing of any delicate protein for sashimi. General uses are for fish and vegetables however slicing of other proteins such as pork and beef becoming any chefs FAVORITE slicer! The blade has an core Hardness rating (HRC) of 62+/-2. A viable option for the most seasoned chef or one looking to learn the beautiful art of sashimi.
THE HANDLE - The handle is constructed of sapele mahogany, copper spacers, and with the middle of the handle constructed of ebony wood. The length of the handle is 6.2" (16cm) to assist any grip style. The handle is designed with beauty, comfort, stability, and precision. Our Octagon handle is great for grip and stabilization for all precise, thin slices.
BALANCE/WEIGHT - The balance point of the blade runs spine to heel with the weight towards the handle. This makes for effective and fluid heel to tip slices. Over all weight is (+/- 296g) allowing users full control of blade for endurance slicing. FINDKING believes Precision shouldn't rely on your hands becoming tired through knife use.
FINDKING'S EDGE COVER (SAYA) - Crafted from walnut wood with a felt material inlaying the cover. This will allow the knife cover to stay on through the use of friction. FINDKING'S ACACIA WOOD PRESENTATION BOX - This beautiful presentation box is crafted with acacia wood and inlaid with a red cushion. Protected by a foam pad on top of the knife and below the lid.
A blade length of 10.5” (27cm) will allow for slicing large cuts of proteins (Fish, Beef, Pork) to be broken down as a large cut. Overall all length is 43cm (handle and blade). The cutting edge of the yanagiba is singled beveled. This means only one side of the cutting edge has an angle. The single beveled edge allows for razor thin slices without back side of cutting edge bruising delicate ingredients and essential to sashimi cuts (blade thickness of 0.14” or .37cm)The single beveled edge also allows for very fluid, slicing from heel to tip in one motion causing less resistance than double beveled cutting edges.