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A Yanagiba is characterised by its long slim profile and single bevel grind
please consult the size chart before purchase to ensure best fit
The Benriner Japanese mandoline is used to achieve even slices and cuts
A desire to reduce food waste has led to a premium product
ultra-sharp carbon steel blade with a tip that easily pierces and smoothly slices tougher cuts of meat
SAKAI KIKUMORI (KASUMI) 165mm Nakiri Fermentation Lid A Yanagiba is characterised byThe Nakiri is a traditional style of Japanese knife. It is characterised by a straight profile, double bevelled edge and large face These characteristics make it excellent for slicing, dicing, and chopping vegetables and fruits. The Nakiri has a similar shape to a cleaver. However the Nakiri has a thinner blade than other knives, and should not be used for tasks normally performed by a cleaver. The blade of this knife is hand forged by blacksmiths and
US$ 120.00
US$ 144.50
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