TOJIRO YANAGI-SASHIMI ZEN 210MM (8.3")

TOJIRO YANAGI-SASHIMI ZEN 210MM (8.3") Kitchen Knives

Slovenia

$90.00

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Product description

The Tojiro Yanagi-Sashimi 210mm (8.3") is a versatile and low-maintenance single bevel knife designed for the preparation of meat and fish, particularly for sashimi and nigiri sushi. Its compact size of 210mm (8.3") makes it suitable for use in professional kitchens with limited workspace or as a go-to length for home cooks.

The Zen series by Tojiro draws its name from the Japanese sect of Mahayana Buddhism, emphasizing enlightenment through meditation and a state of calm attentiveness. The knives in the Zen series are characterized by their traditional magnolia wood handles and sleek polished blades.

The Yanagi-Sashimi blade shape is specifically crafted for long, precise cuts of meat and fish. Its long and narrow design is ideal for slicing boneless fish or meat, filleting, and skinning fish. The length of the blade allows for a single drawing motion, smoothly cutting from the heel to the tip.

It is important to note that the Yanagi-Sashimi knife is a single bevel knife, meaning it is suitable for right-handed users only. While traditionally found in sushi and Japanese restaurants, there is a growing trend among home cooks to own these knives for weekend sushi or BBQ parties.

The knife is crafted from VG-10 steel, which stands for Vanadium Gold 10. VG-10 is a popular stainless steel for Japanese knife making, known for its balanced composition. It contains 1% carbon (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V), and 1.5% cobalt (Co). The combination of these elements results in a stainless steel with high carbon content, excellent abrasion resistance, and long-lasting sharpness. The VG-10 steel in the Tojiro Yanagi-Sashimi knife is heat treated to achieve a hardness of 60-61 HRC.

For added durability, the VG-10 steel core is clad in two layers of softer stainless steel. The outer layers of softer stainless steel create a "shinogi" line along the entire edge of the blade, marking the border between the harder inner steel and the outer layers.

The blade of the knife is scratched, not a lot but visible and it does not affect the performance.