🎉 Up to 70% Off Selected ItemsShop Sale
Hitohira Kikuchiyo Enmon | 300mm Yanagiba Knife (Shirogami)
Hand forged by master blacksmith Kikuchiyo this stunning Damascus steel Yanagi is something special. Forged from Shirogami (White) #1 steel with a beautiful ebony Ziricote handle.
Knife as pictured, just 1 available.
- Hitohira Kikuchiyo Mosuke Enmon
- 300mm Yanagiba Knife
- Sakai, Osaka Japan
- Kikuchiyo Blacksmith
- Mosuke Sharpener
- Shirogami (White) #1, Carbon Damascus Clad
- Ziricote Handle & Buffalo Ferrule
- Mirror Polish
- Ho Wood Saya (Knife Sheath)
- Single-Bevel Grind: Right-Hand Use
- Hand-Forged & Hand-Crafted in Japan
- 292mm Blade Edge Length / 454mm Overall Length / 3.9mm Blade Thickness / 36mm / 234g
* Carbon knives require care to prevent rust. They will change colour (patina) in use.
Japanese Kitchen Knife | Yanagiba (Slicing Knife)
The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.
$688.51
Hitohira Kikuchiyo Enmon | 300mm Yanagiba Knife (Shirogami)—
$688.51
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Hand forged by master blacksmith Kikuchiyo this stunning Damascus steel Yanagi is something special. Forged from Shirogami (White) #1 steel with a beautiful ebony Ziricote handle.
Knife as pictured, just 1 available.
- Hitohira Kikuchiyo Mosuke Enmon
- 300mm Yanagiba Knife
- Sakai, Osaka Japan
- Kikuchiyo Blacksmith
- Mosuke Sharpener
- Shirogami (White) #1, Carbon Damascus Clad
- Ziricote Handle & Buffalo Ferrule
- Mirror Polish
- Ho Wood Saya (Knife Sheath)
- Single-Bevel Grind: Right-Hand Use
- Hand-Forged & Hand-Crafted in Japan
- 292mm Blade Edge Length / 454mm Overall Length / 3.9mm Blade Thickness / 36mm / 234g
* Carbon knives require care to prevent rust. They will change colour (patina) in use.
Japanese Kitchen Knife | Yanagiba (Slicing Knife)
The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.
