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JCK ORIGINAL Kagayaki Japanese Chef’s Knife, KG-18 Professional Yanagiba 240mm(Sashimi, Sushi Knife), VG-1 High Carbon Japanese Stainless Steel Pro Kitchen Knife with Ergonomic Pakka Wood Handle
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*Packaging of actual item may differ from photo shown
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JCK ORIGINAL Kagayaki Japanese Chef’s Features
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The Ultimate Yanagiba Knife - No kitchen is complete without the proper tools, and a Yanagiba knife is a classic, essential piece of cutlery; Treat yourself or someone you love to one of the very best cooking knives available, and experience a true masterpiece of craftsmanship.
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Yanagiba Kitchen Knife - Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.
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High Quality Standard - Passionate experienced craftsman team with over 40 years of knife making experience and skills are fully applied for each single pieces of our kitchen knife.
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Unrivaled Quality - The V-Gold No.1 Japanese High Carbon Stainless Steel blade of this chef knife is meticulously hand sharpened and hand finished; The smooth pakkawood handles will fit your hand comfortably; In terms of quality control and cutting performance, this knife is a work of art.
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Superior Japanese Craftsmanship - Kagayaki Western style knives are produced by JCK Original in collaboration with Japan’s top craftsmen, ensuring beauty, durability, and value.
About JCK ORIGINAL Kagayaki Japanese Chef’s
Experience a true work of art in your kitchen. The Original Kagayaki KG-18 Professional Yanagiba 240mm Knife is a masterpiece of Japanese craftsmanship. Measuring 9.4 inches long and boasting a VG-1 Stainless Steel blade and an ergonomic hand-shaped Black Pakka Wood handle,Yanagiba knife is primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. The long blade allows the fish to be cut in one single drawing motion, from heel to tip. The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish. Our experienced craftsman team is very passionate about paying extra attention during every step of making.The dedication to improving the quality of the knives and craftsmanship level and their soul are impressive. Over 40 years of knife making experience and skills are fully applied for each single pieces of our kitchen knife.These knives are not a revolutionary new knife design, yet, they are truly evolutionary knife design that used a standard knife shape, as this would allow us to better show off the special finish and high quality workmanship. This Single Bevel Edge Yanagiba Knife is designed for Right Hand Users. JCK Original Kagayaki Knives Working closely with a special selection of Japan’s most talented and experienced blade smiths and craftsmen, we have steadily built up both the quality and affordability of the knives under our JCK Original Kagayaki brand. Experience the joy of beauty, craftsmanship, and value of owning one of these Western style knives,
