Satake Nashiji Pakka

A sashimi knife (Yanagi) is a traditional Japanese knife used to cut fresh fillets into almost transparent slices. It is perfect for preparing sushi, fish carpaccio and other dishes with very delicate ingredients. The long, narrow and stiff blade ensures meticulous precision, and the one-sided grind ensures a clean cut. It is best to make a uniform movement with a Yanagi knife in one direction: towards yourself.

Blade - molybdenum-vanadium steel Handle - pakka wood Hardness - 56-58 HRCD Total length - 32 cm Blade length - 20.5 cm Blade width - 3 cm Blade thickness - approx. 1.9 mm Method of sharpening - single-sided right-hand grinding Weight - approx. 95 g