All knives come with one free sharpening. Avoid using on frozen foods and on bones.
*Engraving samples
JKC Sushi Yanagiba 240mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness 58 HRC + /- 1
Traditional Handle (Wooden)
Made in Japan
Yasuo Black Yanagiba 200mm
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Pakkawood handle (octagnol)
Made in Japan
JKC Sushi Yanagiba 210mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness 58 HRC + /- 1
Traditional Handle (Wooden)
Made in Japan
JKC Sushi Yanagiba 270mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness 58 HRC + /- 1
Traditional Handle (Wooden)
Made in Japan
Aogami Traditional Yanagiba
Super Aogami steel
2 Layers single beveled blade
Hardness HRC 64 + /- 1
Traditional walnut handle
Made in Japan
Senzo 33 Sashimi 210mm
VG10 stainless steel
33 Layers blade
Hardness HRC 60+ /- 1
Pakkwood traditional handle
Made in Japan
Tojiro Shiro Yanagiba Right
Shirogami No.1 (White steel)
Single bevelled
2 layers blade
Hardness HRC 59+ /- 1
Traditional wooden handle
Made in Japan
Nippon Yanagiba (Right)
Stainless steel
Single layer
Natural wood handle
Made in Japan
Senzo T Sashimi 210mm
Senzo T Sashimi 210mm
Shiro Traditional Yanagiba
Shirogami steel Yanagiba with mognolia handle.
New Tradition Yanagiba Right
Single beveled blade
AUS10 Steel
Hardness HRC 61 + /- 1
Traditional wooden handle
Made in Japan
JKC Sushi Yanagiba 300mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness 58 HRC + /- 1
Traditional Handle (Wooden)
Made in Japan
Tojiro Shiro Yanagiba Left
Shirogami No.1 (White steel)
Single bevelled
2 layers blade
Hardness HRC 59+ /- 1
Traditional wooden handle
Made in Japan
Miyako 33 Layers Yanagiba 240mm
AUS8 Stainless steel
33 layers blade
Hardness HRC 60 + /- 1
D shape wooden handle
Made in Japan
Tamahagane 3 Layers Yanagiba 240mm
VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Hardwood handle
Made in Japan
