Sukenari Special Steel Series Super X Yanagiba (240mm and 300mm, 2 sizes, Octagon Shaped Bocote Wooden Handle)
Over 80 years of experience in knife making and knowledge of ancient forging techniques have enabled Sukenari to create fine masterpieces with special steels āSuper Xā
Super X is a new generation of special Powdered Powdered Steel HRC64 to 65.
The Super X cutting edge is forge-welded with soft stainless steel for improved toughness and ease of maintenance.
Finely mirror polished, Super X Yanagiba knife (HRC66) is beautifully hand sharpened using a complex hand sharpening process that uses water-cooled grinding wheels. This is one of the most important handcrafting processes, as it allows Sukenari to make knives that possess excellent blade geometry and cutting performance.
Sukenari Super X Yanagiba knife is fitted with aĀ unique natural wooden texture of octagonalĀ Bocote wood handle, which has a buffalo horn ferrule. For safekeeping, this knife comes with a matching Black Lacquered woodĀ SayaĀ (Sheath) with a black pakkawoodĀ SayaĀ pin.
Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of theĀ YanagibaĀ are features which greatly reduce the effort required to cut through ingredients. As with theĀ Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.Ā
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, becauseĀ it helps to preserve the original flavor and texture of the fish.
SX-1B Yanagiba 240mm comes with Magnolia Wooden Saya
SX-3B Yanagiba 300mm comes with Black Lacquered Wooden Saya
Specification
Knife Model: Sukenari Super X Yanagiba
Blade Material: Super X Powdered High Speed Steel
Rockwell Hardness (HRc): 66
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Bocote Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
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YanagibaĀ 240mmĀ (9.4″) |
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Yanagiba 300mmĀ (11.8″) Cutting edge length: 295mm Total Length: 415mm Blade Thickness: 3.8mm Blade Width: 33mm Handle Length: 146mm Total Weight: 224g |
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About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
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Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
