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Sukenari VG-10 Yanagi 270mm (10.6")

SKU 82898
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Original price $334.00 - Original price $334.00
Original price
$334.00 - $334.00
Current price $334.00


Out of stock

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  • Style : Yanagi (Sushi Knife)
  • Length : 270mm (10.6")
  • Weight : 6.6 oz (187g)
  • Blade Steel Type : VG-10 Steel
  • Handle material : Ho (Magnolia) with Buffalo Horn Ferrule, Octagonal shape
  • HRC : 61-62
  • Bevel Angle Ratio : 100/0 (Single bevel)
  • Cover : Not included
Sukenari VG-10 Single Bevels

Sukenari is renowned for its expertise in special steel knife production. VG10 Yangi is one of their masterpieces. It possesses high hardness, while also exhibiting resilience in its edge, allowing for an outstanding balance between sharpness and prolonged cutting performance. With its exceptional hardness, toughness, and resistance to wear, this VG10 stainless steel also boasts excellent rust resistance.

About Sukenari

Sukenari was founded during the Showa period in Toyama Prefecture and since its inception has been driven to produce quality cutlery through hands-on craftsmanship at every step. Sukenari's philosophy is that any tool should perform as an extension of oneself and this commitment to quality shows in each facet of the knife from rounded, polished choil and edges to impeccable grinds and an incredibly consistent heat treat.

Yanagi Knife (Yanagiba)

Yanagiba (lit. willow blade) is an essential tool for sushi chefs. The name Yanagi refers to the willow-leaf shape of the blade as opposed to it necessarily being single bevel. Some knife makers have been known to refer to Sujihiki made with a willow shape as Yanagi. In common parlance however, Yanagi or Yanagiba is understood to mean a willow-shaped knife ground with a single bevel.
These knives are one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. It is primarily used for slicing sashimi or delicate cuts of other soft proteins. Its hollow-ground backside, known as the Ura, helps facilitate the release of fish as it is sliced and ensures that an extremely low inclusive edge angle may be maintained. The Yanagi is the fish slicer traditionally used in the Kansai region of Japan (Osaka and Kyoto). There are many variants of Yanagi including Kensaki (sometimes called kiritsuke-tip), Takohiki (octopus knife), Fuguhiki (blowfish knife) and Sakimaru Takohiki (round-tipped octopus knife)

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