Izrada jednsotrano brusenih nozeva poput Yanagibe zahteva izuzetne verstine i obimno iskustvo kovaca. Zato preporucujemo da ove nozeve kupujete od proverenih proizvodjaca poput Sakai Takayukija.
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 praksi su gotovo duplo ostriji od klasicnih dvostrano brusenih nozeva.Ovaj primerak sa 27cm 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.
Ovaj noz napravljen je 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.
Izuzetno kvalitetna drska ovog noza je u obliku slova D i napravljena je od drveta japanske tise u kombinaciji sa rogom od bizona sto je tradicionalni stil izrade drske noza u Japanu.
***NAPOMENA***-Ovaj noz pogodan je iskljucivo za desnoruke korisnike.-Uz ovaj noz dolazi sertifikat o poreklu i garancija kovacnice.
Proizvodjac: Sakai Takayuki
Tip seciva: Yanagiba
Duzina seciva: 270mm
Ukupna duzina: 415mm
Tezina noza: 180g
Vrsta ostrice: Single bevel
Debljina u ledjima: 3mm
Celik: White 2 (karbonski)
Tvrdoca HRC: 61±1
Making single-ground knives like the Yanagiba requires exceptional skill and extensive experience of the smith. That's why we recommend buying these knives from proven manufacturers like Sakai Takayuki.
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, which is crucial in the preparation of sushi and sashimi because it directly affects the taste of the dish itself. These knives, in theory but also in practice, are almost twice as sharp as classic double-ground knives.
This specimen with a 27cm 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.
This knife is made of 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 extremely high-quality handle of this knife is D-shaped and made of Japanese yew wood combined with buffalo horn, which is the traditional style of knife handle in Japan.
***NOTE***
- This knife is suitable exclusively for right-handed users.
-This knife comes with a certificate of origin and a forge guarantee.
Specifications
Producer: Sakai Takayuki
Blade type: Yanagiba
Blade length: 270mm
Total length: 415mm
Knife weight: 180g
Blade type: Single bevel
Back thickness: 3mm
Steel: White 2 (carbon)
Hardness HRC: 61±1
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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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