KAI Seki-Magoroku White-No.2 Yanagiba 210-mm — Buffalo-Horn Magnolia-Handle

Specifications

Brand

KAI

Type

Yanagiba sashimi knife 210 mm in White No. 2 steel

Dimensions

36 x 4 x 1.8 cm (360 x 40 x 18 mm)

Weight

About 182 g

Blade material

Yasuki White No. 2 steel

Ferrule

Genuine water buffalo horn

Handle material

Natural magnolia wood

Made In

Japan

Features

36 x 4 x 1.8 cm, about 182 g: A long knife of light weight.

Yasuki White No. 2 steel: A traditional carbon steel blade.

Genuine water buffalo horn ferrule: A horn join at the grip.

Natural magnolia wood handle: A wood grip that looks warm.

Slicing sashimi: One knife for the fish.

Benefits

A traditional White No. 2 yanagiba for sashimi: A 210 mm yanagiba in Yasuki White No. 2 steel slices sashimi. The genuine water buffalo horn ferrule and the natural magnolia wood handle complete a light knife of about 182 g, made in Japan.

Size, weight and care notes stated up front: The knife is 360 mm long overall and 40 mm wide, and it weighs about 182 g. A dishwasher may limit its use. The handle is natural wood. The place of production is Japan. Check these notes before you order.

A traditional yanagiba instead of a short or serrated knife: Short knives saw at raw fish and serrated edges tear the slice. This yanagiba has a long White No. 2 steel blade with a horn ferrule and a magnolia handle, so one stroke cuts a slice and the knife looks traditional.

Blade, ferrule and handle materials written out in full: The page lists 36 x 4 x 1.8 cm, which is 360 x 40 x 18 mm overall, at about 182 g. Blade steel: Yasuki White No. 2. Ferrule: genuine water buffalo horn. Handle: natural magnolia wood.

Pick it up, slice your fish and clean the blade: Pick up the knife and slice your fish on the board in long strokes. Afterwards, clean the blade and dry it well, and keep the knife out of the dishwasher to protect the steel and the wooden handle.

The main photo of the yanagiba knife: The main product photo shows the yanagiba knife on its own. The long, slim shape looks precise, plain and calm, and it is easy to picture in your hand when you slice.

How to Use

Pick up the knife

Slice your fish

Clean the blade

Dry and store it

Who Is This For

The Sashimi Slicing Keeper: You want a traditional yanagiba that slices sashimi. A short knife saws at raw fish and a plain handle looks ordinary. We offer a yanagiba sashimi knife in the 210 mm size, 360 mm long overall and about 182 g. Its steel is Yasuki White No. 2, with a genuine water buffalo horn ferrule and a natural magnolia wood handle. Made in Japan. Check the length against your board first, and choose it when you want a traditional sashimi knife.

Product Story

Sashimi is part of dinner at home in Japan, and a yanagiba is the long knife for slicing raw fish. This knife has a Yasuki White No. 2 steel blade, a water buffalo horn ferrule and a magnolia wood handle. It is made in Japan.

What's Inside

• White No. 2 steel yanagiba 210 mm

Care Guide

Storage: Store dry and safely.

Important: A dishwasher may limit the life of the knife. Keep the blade away from children.

Comparison

Quick Answer

A yanagiba sashimi knife in the 210 mm size with a Yasuki White No. 2 steel blade, a genuine water buffalo horn ferrule and a natural magnolia wood handle, 360 mm long overall and about 182 g. It is made for slicing sashimi, and it is made in Japan.