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Miki White steel 2 Yanagiba knife 270mm (10.63") Magnolia Wood Handle
Traditional Japanese Yanagiba knife made by Miki Knife Company. 270mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules.
Traditional Japanese Yanagiba knife made by Miki Knife Company. 270mm long, single bevel blade made with high-purity Hitachi white steel 2 (Shirogami #2) carbon steel. Handle made from Magnolia wood with water buffalo ferrules. This blade shape and steel will guarantee perfect sharpness and cutting ability, but rust resistance is low so, the blade has to be wiped to dry after every use. Highly recommended for professional use but also can be used at home. Knife packed in premium Japanese authentic gift box with traditional patterns.
In addition to being razor-sharp and well balanced, this knife is stunning. The wooden handle is quite comfortable, and the blade is lighter than I expected, yet it functions admirably.
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| Knife Type | Yanagiba |
| Brand |
Miki Hamono
|
| Knife Style | Old Japanese Traditional |
| Blade Bevel Grind | Single-edged |
| Total Knife Lenth (mm/inch) | 416/16,38 |
| Blade Lenth (mm/inch) | 270/10,63 |
| Blade Height at Base/Heel (mm/inch) | 33/1,3 |
| Blade Thickness above heel (mm/inch) | 0/0 |
| Blade Thickness above tip (mm/inch) | 0/0 |
| Blade Steel / Core steel | White steel 2 |
| Blade Core Hardness | 61-62HRC |
| Blade Construction / Structure | Monosteel |
| Blade Cladding Steel | White steel 2 |
| Knife Handle Material | Magnolia Wood Handle with Water Buffalo Ferrule |
| Handle Bolster | No |
| Handle style | Japanese |
| Total Knife Weight (g/Oz) | 197/6,95 |
| Hand-sharpened | Yes |
| Place of Origin | Hyogo Japan |
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.