{"product_id":"samura-kaiju-yanagiba-knife-240-mm-with-bolster","title":"Samura Kaiju Yanagiba Knife 240 mm, with Bolster","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Kaiju yanagiba knife\u003c\/strong\u003e is a long Japanese-style slicing knife with a 240 mm blade and a bolster. It is made for slicing fish, and it handles vegetables as well. The hammered AUS-8 stainless steel blade is paired with a Pakka wood handle.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is made from a \u003cstrong\u003esingle layer of AUS-8 stainless steel\u003c\/strong\u003e and hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. That gives you an edge that holds up well in regular use and is straightforward to restore on a whetstone. The length of the blade lets you draw through a fillet in long strokes rather than sawing back and forth.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003ehammered finish\u003c\/strong\u003e shows the lunar pattern of the Kaiju series. Its tiny craters help slices come away from the blade instead of sticking to it. The polished \u003cstrong\u003edouble-bevel edge\u003c\/strong\u003e is ground on both sides, with an original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eThe handle is made of \u003cstrong\u003ePakka wood\u003c\/strong\u003e with classic geometry. The dense wood resists moisture as well as odours, which suits a knife that is often used for fish. A \u003cstrong\u003ebolster\u003c\/strong\u003e sits where the blade meets the handle. The knife weighs 171 g net and measures 369 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing fish fillets\u003c\/li\u003e\n\u003cli\u003eCutting fish into portions\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eRinse the knife with hot water and wipe it dry before first use. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for a long time; a dishwasher is not recommended. Cut on wooden or plastic boards, never on glass, and take care with food that contains bones: use a SAMURA cleaver for meat and bones and a double-sided serrated saw knife for frozen food. Store it in a brush block or knife holder where the blade does not touch metal items, use a honing rod between sharpenings and resharpen on a whetstone at the original factory bevel angle of 15–17°.\u003c\/p\u003e\u003ch2\u003eAbout the Kaiju series\u003c\/h2\u003e\u003cp\u003eThe \u003ca href=\"\/collections\/kaiju\"\u003eKaiju series\u003c\/a\u003e takes its name from the giant monsters of Japanese myth and pairs hammered, lunar-pattern blades with Pakka wood handles, in two lines with and without a bolster; this yanagiba belongs to the bolster line. Like all SAMURA knives, it comes with a 2-year warranty.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532874236244,"sku":"SKJ-0045B","price":47.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/f59fc233b15ec10991015f2005a4b1d0.jpg?v=1776066880","url":"https:\/\/samura.com\/products\/samura-kaiju-yanagiba-knife-240-mm-with-bolster","provider":"SAMURA.com","version":"1.0","type":"link"}