Japanese cutlery:

1 Couteau Japonais > Japanese knife KAI SHUN PRO, YANAGIBA Professional Kitchen VG0240Y-VG0240YWS

Japanese knife KAI SHUN PRO
YANAGIBA Professional Kitchen VG0240Y-VG0240YWS

made in Japan

	KAI professional japanese knives - SHUN PRO series - VG-0240YWS YANAGIBA slicing knife for sushi and sashimi single-edged blade shapes - delivered with a wooden blade cover blade 9,5" (24cm) - handle 12.2cm Infos currencies : +/- 5575629FRF, 34288881BEF, 1274999USD Export out of UE (min.200EURexcl.VAT) : 702478.64EUR, +/- 1053718USD

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Information:
KAI professional japanese knives - SHUN PRO series - VG-0240YWS YANAGIBA slicing knife for sushi and sashimi
single-edged blade shapes - delivered with a wooden blade cover
blade 9,5" (24cm) - handle 12.2cm
This cooking Yanagiba knife with single sided beveled edge blade with hollow-ground backing, handles are made from black Ebony Pakka Wood. This is a PROFESSIONAL japanese knife.

The Shun PRO series complements the SHUN chef’s knife series with its traditional Japanese single-edged blade shapes. The blades are made from the core material of the damask steel series – the V-gold-10 steel. This top-of-the-range series of Japanese chef’s knives is not only held in high esteem by Sushi chefs all over the world. It is also increasingly popular among European chefs. The single-edged blade with its hollow ground cut on the opposite side provides a unique cutting experience not known to most European blade shapes.

The YANAGIBA-SASHIMI-SUSHI knife:
¤ the traditional Japanese slicing knife
¤ to delicately slice fish and meat
¤ the long slim blade is best suited for cutting wafer-thin slices and especially for sushis and sashimis
¤ it is suitable for filleting of fish but also for cutting cakes
¤ the knife guarantees a skilful but above all straight and clean cut
¤ the length and shape of the blade allows for a long, stretching cut
» All the YANAGIBA-SASHIMI-SUSHI knives

French cutlery:

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FRANÇAIS

» Harumi's Japanese Cooking
Harumi Kurihara

» The New Art of Japanese Cooking
Masaharu Morimoto

» Sushi : A Pocket Guide
Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue

» Japanese Cooking : Contemporary and Traditional
Miyoko Nishimoto Schinner

» A Dictionary of Japanese Food : Ingredients & Culture
Richard Hosking

» JAPANESE RECIPES
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Japanese knife KAI SHUN PROYANAGIBA Professional Kitchen VG0240Y-VG0240YWS

Japanese knife KAI SHUN PRO
YANAGIBA Professional Kitchen VG0240Y-VG0240YWS