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Ships within 48 hours · Estimated delivery Aug 23 - Aug 28
The working heads are joined to the stainless steel handles so that they are seamless
gradated porcelain enamel exterior finish offering an elegant kitchen to table serving option
the knives’ fully forged construction provides balance as the traditional triple-rivet handles encourage tireless cutting
Ergonomic handle design developed in consultation with professional chefs
Simply place a #2 paper cone coffee filter in the opening
Kai 8.25'' Wasabi Yanagiba Knife DISCONTINUED The working heads are joinedThe yanagiba is the traditional, single beveled, Japanese slicing knife. It really is the only way to create the thin, perfect slices of raw fish needed for sushi and sashimi. The key is the yanagibas long blade and razor sharp edge. To slice with the Wasabi Yanagiba, start with the back of the knife blade and simply pull it through the fish, letting the weight of the blade itself do the work. The single beveled blade will take a little getting used
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