Inox Yanagi 30cm – Aka Bekkou Red | SAKAI TAKAYUKI Japanese Knife it can be used by

it can be used by both right-handed and left-handed chefs

The carbon steel becomes the knife’s cutting edge while the iron forms the spine and body of the blade

HRC: 60 Weight: 6

The gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge

Inox Yanagi 30cm – Aka Bekkou Red | SAKAI TAKAYUKI Japanese Knife it can be used byINOX STEEL Blades made of INOX steel are extremely rust resistant and are also easy to care for. Their sustained sharpness will keep your knifes cutting performance at top notch. YANAGI KNIFE Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.