Samurai Knife Okinawa Yanaghiba 10.6"/270 mm, AUS-8 HRC-59

The Samura Okinawa Yanagiba is a traditional Japanese knife designed for long, precise and clean slicing.

The 270 mm blade allows one continuous motion without stops, preserving the shape of the product and a clean cutting line.

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Brief
Samura Okinawa Yanagiba Japanese knife with a 270 mm blade, 58 HRC steel hardness and single-bevel edge for sushi, sashimi, fish and thin slicing.

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Functionality
The knife is designed for slicing fish for sushi and sashimi, working with fillets, and thin slicing of meat, cheese, vegetables and delicacies.

The long, narrow blade allows the product to be cut in one motion, without returning to the cut and without unnecessary pressure.

Yanagiba is convenient for filleting fish and precise serving cuts.

In modern kitchens, it can also be used as a slicer for products where a clean edge and even slice thickness are important.

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Materials
The blade is made of steel with a hardness of 58 HRC.

This hardness helps maintain stable working sharpness and a clean cut.

The asymmetrical blade section and single-bevel edge allow precise guidance along the cutting line.

The thin blade geometry reduces resistance and helps preserve the product structure.

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Care
Hand washing is recommended, followed by immediate drying after use.

Dishwasher cleaning is not recommended.

To maintain cutting quality, use a suitable cutting board and store the knife separately from other metal objects.

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Ergonomics
The 270 mm blade is convenient for a long, continuous motion without stops.

The Yanagiba shape helps control the cutting line and produce thin, neat slices.

The knife is suitable for tasks where blade length, precision and a clean result are important.