12 in. Pointed Sashimi Yanagi Knife

Description

With this Yanagi knife in hand, you can handle the sous chef responsibilities in your own kitchen. Constructed of high-carbon, stain-free German steel, this single-edged blade ensures superior performance, while traditional balsam wood guarantees a comfortable chop.

Additional Information - Knife Care

• After each use, carefully wash cutlery by hand with warm water and mild- to medium-strength soap; rinse and thoroughly dry it with a soft towel.
• Cutlery should never be washed in a dishwasher: the intense heat and radical temperature changes may cause the handle to deteriorate; the blade edges will become dull through rubbing against each other; and caustic soap will cause staining and pitting of the blade.
• Cutlery should not be soaked or submerged for long periods. Chlorine and bleach products discolor and pit stain-free and high-carbon steel. If chlorine or bleach products come in contact with the blade, thoroughly rinse off immediately.
• Galvanic actionthe transfer of electrons from one metal to anothermay cause pitting on the blades. To prevent this, avoid long periods of soaking in aluminum pans or a stainless steel sink, remove cutlery from condiments (such as mayonnaise) stored in aluminum or stainless steel pans.

Dimensions & Specifications