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in this case between 65 and 66 HRC
BLADE & HANDLE
This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone
the length and sharpness of the single bevel blade allow cooks to make one smooth pull to cleanly cut through delicate ingredients with very little force̶resulting in perfect
Core Steel: Inox
Sakai Takayuki Yanagi Knife 240mm in this case between 65YANAGI KNIFE Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pats. BLADE & HANDLE Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust resistant and not as brittle, so more suitable for cooks who dont want to work
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