Yanagiba je noz namenjen rezanju namirnica zivotinjskog porekla, narocito ribe, pa ga u Japanu nazivaju jos i noz za sashimi. Jednostrano bruseno secivo omogucava ovom nozu da postigne ekstreman nivo ostrine koji je kljucan u pripremi sushija i sashimija jer direktno utice na sam ukus jela. Ovi nozevi u teoriji, ali i u praksi, su gotovo duplo ostriji od klasicnih dvostrano brusenih nozeva.
Ovaj primerak sa 270mm dugim secivom smatra se idealnom dimenzijom za Yanagiba noz i preporucuje se kako profesionalcima tako i hobistima. Dugacko secivo omogucava vam da u jednom potezu isecete i vece komade ribe ili mesa ostavljajuci savrseno cist rez.
Noz je iskovan od Shirogami #2 celika koji se smatra idealnim materijalom za izradu ovakve vrste seciva. Shirogami celik svojom teksturom najslicniji je Tamahagane celiku koji se vekovima koristio za izradu katana u Japanu. Kali se iskljucivo u vodi i postize tvrdocu od 61-62HRC-a sto mnogi iskusni kovaci smatraju perfektnim karakteristikama za single bevel nozeve.
Osmougaona geometrija drske je tipicna za japanski tradicionalni stil izrade. Osim sto doprinosi lepoti i unikatnosti noza, korisniku pruza bolji zahvat. Drske iz Kikuzuki serije su sacinjene od drveta japanskog hrasta tamne nijanse.***NAPOMENA***-Ovaj noz pogodan je iskljucivo za desnoruke korisnike.
Proizvodjac: Sakai Kikumori
Tip seciva: Yanagiba
Duzina seciva: 270mm
Ukupna duzina: 415mm
Tezina noza: 208g
Vrsta ostrice: Single bevel
Debljina u ledjima: 3,8mm
Celik: White 2 (karbonski)
Tvrdoca HRC: 61-62
Yanagiba is a knife intended for cutting food of animal origin, especially fish, so in Japan it is also called a sashimi knife. The single-sided ground blade allows this knife to achieve an extreme level of sharpness that is crucial in the preparation of sushi and sashimi because it directly affects the taste of the dish itself. In theory, but also in practice, these knives are almost twice as sharp as classic double-sided sharpened knives.
This specimen with a 270mm long blade is considered the ideal size for a Yanagiba knife and is recommended for both professionals and hobbyists. The long blade allows you to cut larger pieces of fish or meat in one go, leaving a perfectly clean cut.
The knife is forged from Shirogami #2 steel, which is considered the ideal material for making this type of blade. Shirogami steel is most similar in texture to Tamahagane steel, which has been used for centuries to make katanas in Japan. It is tempered exclusively in water and achieves a hardness of 61-62HRC, which many experienced blacksmiths consider perfect characteristics for single bevel knives.
The octagonal geometry of the handle is typical of Japanese traditional craftsmanship. In addition to adding to the beauty and uniqueness of the knife, it provides the user with a better grip. The handles of the Kikuzuki series are made of dark-colored Japanese oak wood.
***NOTE***
- This knife is suitable exclusively for right-handed users.
Specifications
Producer: Sakai Kikumori
Blade type: Yanagiba
Blade length: 270mm
Total length: 415mm
Knife weight: 208g
Blade type: Single bevel
Back thickness: 3.8mm
Steel: White 2 (carbon)
Hardness HRC: 61-62
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Oblik oštrice: Bunka Čelik: VG Max Sastav: Warikomi / convex v-edge / kuro-uchi Tvrdoća: 61 HRC Težina: 155g Tip drške / drvo: Japanska / orah Kovač: Yoshida Hamono Mjesto kovača: SAGA / Saga Prefektura / Japan |
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