Anyone serious about sushi and sashimi should own this Senzo 33 layer sashimi knife. Also known as a yanagiba or ‘willow blade’ knife, the sashimi blade is much longer than most Western knives. This is for the express purpose of slicing sashimi with one single cut, as sawing backwards and forwards can leave unsightly marks in the surface of your fish. It also makes it much harder to keep your slices of an even thickness, so one long, smooth motion is much to be preferred. And for that, you need an extra-long sashimi knife.
This elegant sashimi knife is formed of 33 layers of Damascus steel, with a VG10 core. VG10 is one of the most popular stainless steels among professional chefs – they covet its hardness, ability to hold an edge and its resistance to rust. The blade has been cold forged under extremely high pressure, for a denser, tougher blade overall. The Damascus/ VG10 combination gives you a knife that not only takes an exceedingly sharp edge, but is also easy to maintain. The indentations at the top of the blade prevent fatty, oily or starchy foods from sticking to the knife.
In between the stainless-steel bolster and hardwood handle, there is a thin ring of red – this is a heat resistant polymer that allows for temperature changes that may cause the knife and handle to expand or contract at different rates. So not only does it look great, but it protects your knife handle from splitting, too!
Do not use on any bones, as this may damage the blade. For culinary use only. Clean as soon as possible after use and dry immediately. Not dishwasher safe. Store in a clean, dry place.
Only available for sale to over 18’s.
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