Yaxell Kaneyoshi Yanagiba Knife 210 mm, art. 30995

The Yaxell Kaneyoshi Yanagiba knife, 210 mm (art. 30995), belongs to the Yaxell Kaneyoshi series with a three-layer blade construction. Yanagiba is a traditional Japanese single-bevel knife; according to the manufacturer's specification this model is categorised as a sushi knife: the elongated, narrow 210 mm blade suits clean, precise slicing of fish and other products where preserving the texture of the fibres matters.

The blade is made of SK5 steel (carbon steel) with a factory sharpening angle of 12.5° and a hardness of 60 on the Rockwell scale. The handle is made of magnolia wood, a material traditional for Japanese kitchen tools that keeps the knife light and comfortable to grip during extended use. In school, kindergarten and hospital kitchens, such a knife is used as a specialised tool alongside the everyday knife set, for menu items that call for fine, precise slicing.

Features

• Yaxell Kaneyoshi series, three-layer steel.
• Type — Yanagiba, single-bevel edge.
• Blade length 210 mm.
• Number of blade layers — 3.
• Magnolia wood handle.
• Sharpening angle 12.5°.
• SK5 steel blade.
• Blade material — carbon steel.
• Purpose — sushi knife.
• Hardness 60 HRC on the Rockwell scale.

Specifications

Caring for a carbon steel blade means washing it by hand immediately after use, drying it thoroughly and storing it in a dry place separate from other utensils, which reduces the risk of corrosion and preserves the blade's cutting properties. Regular sharpening at the factory angle of 12.5° maintains the edge needed for precise slicing in the everyday work of an educational or healthcare institution's kitchen.