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Hitohira Kikuchiyo Mosuke (VG10) | 330mm Yanagiba Knife

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Hitohira Kikuchiyo Mosuke (VG10) | 330mm Yanagiba Knife

They do not come much bigger than this knife, and especially so in stainless steel. Very limited stock and unlikely to be restocked once sold out. 

  • Hitohira Kikuchiyo Manzo Japanese Kitchen Knife
  • 330mm Yanagiba Knife
  • VG-10 Stainless, Soft Stainless Clad
  • Ho Wood Handle, Buffalo Ferrule 
  • Saya Included
  • Right Hand Single Bevel
  • Hand-crafted in Sakai-Osaka, Japan
  • Edge Length: 321mm | Overall Length: 486mm | Blade Height: 38mm | Weight: 194g
  • Blade Thickness: (A) 3.1 (B) 2.6 (C) 0.9

    Japanese Knife Thickness Measurement Diagram

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only

  
  
Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia

Japanese Kitchen Knife | Yanagiba (Slicing Knife)

The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving. 

They do not come much bigger than this knife, and especially so in stainless steel. Very limited stock and unlikely to be restocked once sold out. 

  • Hitohira Kikuchiyo Manzo Japanese Kitchen Knife
  • 330mm Yanagiba Knife
  • VG-10 Stainless, Soft Stainless Clad
  • Ho Wood Handle, Buffalo Ferrule 
  • Saya Included
  • Right Hand Single Bevel
  • Hand-crafted in Sakai-Osaka, Japan
  • Edge Length: 321mm | Overall Length: 486mm | Blade Height: 38mm | Weight: 194g
  • Blade Thickness: (A) 3.1 (B) 2.6 (C) 0.9

    Japanese Knife Thickness Measurement Diagram

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only

  
  
Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia

Japanese Kitchen Knife | Yanagiba (Slicing Knife)

The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving. 
$191.40

Original: $638.00

-70%
Hitohira Kikuchiyo Mosuke (VG10) | 330mm Yanagiba Knife—

$638.00

$191.40

Description

They do not come much bigger than this knife, and especially so in stainless steel. Very limited stock and unlikely to be restocked once sold out. 

  • Hitohira Kikuchiyo Manzo Japanese Kitchen Knife
  • 330mm Yanagiba Knife
  • VG-10 Stainless, Soft Stainless Clad
  • Ho Wood Handle, Buffalo Ferrule 
  • Saya Included
  • Right Hand Single Bevel
  • Hand-crafted in Sakai-Osaka, Japan
  • Edge Length: 321mm | Overall Length: 486mm | Blade Height: 38mm | Weight: 194g
  • Blade Thickness: (A) 3.1 (B) 2.6 (C) 0.9

    Japanese Knife Thickness Measurement Diagram

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only

  
  
Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia

Japanese Kitchen Knife | Yanagiba (Slicing Knife)

The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.