Yanagiba japanese kitchen knife KAI Seki Magoroku red wood
blade dimensions: 21 cm
The Japanese are the undisputed masters of retailing and peeling both by the quality of their knives as their know-how. In addition to the traditional and popular bo-cho- very sharp triangular blade knife with a notch at right angles to the handle, there are various knives used by sushi masters, among others, in Japanese cuisine.
The Japanese knives are very sharp, and do not leave them within the reach of children.
Never put your knives in the dishwasher, very aggressive products as well as heat affect the special alloy as well on the wooden handle, wash the knife by hand for a long time.
Do not try to slice bones or other hard things. For that, take more appropriate instruments.