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Kanehide knives are made in Seki
5 cm Klingenstärke 2 mm Gewicht 170 g Klingenhärte 61 (±1) HRC Messerserie Kai Shun Premier Tim Mälzer Bezeichnung TDM-1742 Anschliff beidseitig
which forms the cutting edge of the knife
Der Klingenkern und damit die Schneide besteht aus Blue #2 Stahl oder auch Aogami 2 genannt
Yanagiba 27 cm Shirogami 2 Misuzu - Ho-Holz Griff mit Büffelhorn Zwinge Tsuchime Kanehide knives are made inYanagiba knife for the perfect preparation of sushi at home! The Yanagiba or often called sushi or sashimi knife, is probably the secret king among Japanese knives. It is a knife specifically for the fine cutting and portioning of fish and Japanese kitchens can not be imagined without. The blade of this Yanagiba knife is 270mm long and allows you to cut fish fillets with just one pulling cut. This Sashimi knife is like almost all Yanagiba single
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