{"product_id":"sakai-takayuki-nanairo-blue-yanagiba-270mm-st-14534","title":"Sakai Takayuki - Nanairo Blue Yanagiba 270mm (ST-14534)","description":"\u003cp align=\"left\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003ca href=\"https:\/\/www.chefknivestogo.com\/sashimi-knives.html\" class=\"ysw-hotlinks\" data-prefetched=\"true\"\u003eyanagiba\u003c\/a\u003e\u003cspan\u003e, or yanagi, is a knife designed to slice fish for sushi and sashimi. \u003c\/span\u003e\u003ca href=\"https:\/\/www.chefknivestogo.com\/sashimi-knives.html\" class=\"ysw-hotlinks\" data-prefetched=\"true\"\u003eYanagiba\u003c\/a\u003e\u003cspan\u003e translates into \"willow leaf blade.\" The slender blade is tailored to cut the fish in one single stroke. Its ultra-sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage. The yanagiba is such a specialized knife that, by using different cutting techniques, the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs, but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSakai Takayuki Nanairo series is made from Inox Stainless steel. This steel has great toughness and is very easy to care for. For this series, Takayuki has teamed up with Echizen based urushi lacquer artists to create the truly unique handles on this series. Each handle is completely handmade and one of a kind.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eProduct Details:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel Type:\u003c\/strong\u003e AUS 8(INOX)\/Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEstimated HRC of 60-62\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material: \u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eABS resin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeel Height: \u003c\/strong\u003e33mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight: \u003c\/strong\u003e247.5g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Le\u003c\/strong\u003e\u003cstrong\u003ength: \u003c\/strong\u003e270mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Wa Octangonal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare:\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHand-wash stainless steel knives immediately after use with warm soapy water.\u003c\/span\u003e\u003cspan\u003e Dry thoroughly with a towel right away to prevent water spots and corrosion — do not air dry. Never place them in the dishwasher, as high heat and detergents ruin the edge and handle. Store securely in a knife block, magnetic strip, or sheath\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eMaintenance:\u003c\/strong\u003e Use wooden or plastic cutting boards; avoid glass, granite, steel, and bamboo. Use a ceramic honing rod regularly to maintain the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cstrong\u003eDo not use for cutting bones, frozen food, or extremely hard items to avoid chipping.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sakai Tatayuki","offers":[{"title":"Default Title","offer_id":56048672014502,"sku":"1224202513","price":210.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/3799\/9014\/files\/IMG_9080.heic?v=1769641294","url":"https:\/\/www.tacomaknife.com\/products\/sakai-takayuki-nanairo-blue-yanagiba-270mm-st-14534","provider":"Tacoma Knife","version":"1.0","type":"link"}