Yaxell Kaneyoshi Yanagiba Knife 210 mm, Art. 30563

The Yaxell Kaneyoshi Yanagiba knife, 210 mm, Art. 30563, has a long narrow blade in the traditional Japanese yanagiba shape, made for slicing thin pieces of fish in a single smooth stroke without tearing the fibers. In Japanese culinary tradition, yanagiba knives are used for slicing fish into thin pieces for sashimi and sushi — tasks where a clean, even cut matters for preserving the texture of the product. In school, kindergarten and healthcare kitchens, it makes sense to keep a knife like this dedicated to raw fish handling, separate from tools used for other food types.

The blade is made of three-layer SK5 steel (Kaneyoshi series, 3 layers, blade material — carbon steel), with a Rockwell hardness of 60 HRC and a sharpening angle of 12.5°. The elongated, narrow blade shape allows a long cut to be made in a single pass, which is a defining feature of this knife type. The handle is made of buffalo horn, a dense, wear-resistant material traditionally used on premium Japanese knives.

Features

• Yaxell Kaneyoshi series — three-layer blade construction.
• Knife type — Yanagiba, elongated narrow blade.
• Blade length — 210 mm.
• Blade steel grade — SK5 steel.
• Blade material — carbon steel.
• Blade hardness — 60 HRC on the Rockwell scale.
• Sharpening angle — 12.5°.
• Buffalo horn handle.

Specifications

Knives with a carbon steel blade and a handle made of natural material need careful care: hand washing right after use, thorough drying before storage, keeping the knife separate from other utensils in a wooden block or on a magnetic strip, and regular edge maintenance with a honing steel. This care helps the thin blade stay sharp longer. The knife is suitable for equipping an institutional kitchen with a dedicated tool for raw fish handling and can be included in procurement specifications for kitchen inventory in schools, kindergartens, hospitals and other public institutions.