Japanese knives

What a cook’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now...

The Yanagiba 15cm knives are produced with Blades made of high quality stainless steel with chromium-molybdenum-vanadium (X50CrMoV15) and proflex Plus handles with high-grip. Proflex Plus is a soft-touch material with good resistance against high temperatures and aggressive elements.