{"product_id":"samura-okinawa-stonewash-yanagiba-knife-270-mm","title":"Samura Okinawa Stonewash Yanagiba Knife 270 mm","description":"\u003cp\u003eThe \u003cstrong\u003eSamura Okinawa Stonewash yanagiba knife\u003c\/strong\u003e is a long Japanese-style slicer with a 270 mm blade, made with fish in mind. The Okinawa series is designed for slicing fish fillets in a single motion and for preparing your favourite Japanese dishes, and this yanagiba handles vegetables too.\u003c\/p\u003e\u003ch2\u003eBlade and steel\u003c\/h2\u003e\u003cp\u003eThe blade is a single layer of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e, hardened to \u003cstrong\u003e58–59 HRC\u003c\/strong\u003e. AUS-8 is a corrosion-resistant steel. At this hardness the edge holds up well in regular use, and the steel is still straightforward to resharpen on a whetstone. The blade is 36 mm high.\u003c\/p\u003e\u003cp\u003eThe Okinawa series is offered with a plain AUS-8 blade or an AUS-8 Stonewash blade, both at 58–59 HRC, and this yanagiba is the \u003cstrong\u003estonewash\u003c\/strong\u003e version.\u003c\/p\u003e\u003cp\u003eOkinawa knives come with single-bevel or double-bevel blades depending on the model, and this yanagiba has a \u003cstrong\u003esingle-bevel edge\u003c\/strong\u003e. It is ground on one side only, while the other side stays flat, so you sharpen it differently from a double-bevel knife (see Care and sharpening below).\u003c\/p\u003e\u003ch2\u003eHandle and balance\u003c\/h2\u003e\u003cp\u003eLike every knife in the Okinawa series, this yanagiba has a \u003cstrong\u003erosewood handle\u003c\/strong\u003e. The knife measures 420 mm overall.\u003c\/p\u003e\u003ch2\u003eBest uses\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing fish fillets\u003c\/li\u003e\n\u003cli\u003ePreparing fish for Japanese dishes\u003c\/li\u003e\n\u003cli\u003eSlicing vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare and sharpening\u003c\/h2\u003e\u003cp\u003eBefore first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for long; a dishwasher is not recommended. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife. Sharpen on a whetstone at the original factory bevel angle of 15–17°: work the bevelled side until a uniform burr appears, then pass the flat side lightly over the stone a few times, and use a honing rod between sharpenings.\u003c\/p\u003e\u003ch2\u003eAbout the Okinawa Stonewash series\u003c\/h2\u003e\u003cp\u003eOkinawa Stonewash is the stonewash line of the Okinawa series, which brings together modern technology and cultural heritage and reflects SAMURA's deep respect for Japanese knife-making traditions. The knives in the \u003ca href=\"\/collections\/okinawa-stonewash\"\u003eOkinawa Stonewash collection\u003c\/a\u003e have corrosion-resistant AUS-8 blades crafted in classic Japanese shapes.\u003c\/p\u003e","brand":"SAMURA","offers":[{"title":"Default Title","offer_id":55532860670292,"sku":"SO-0111B","price":68.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1020\/1484\/5268\/files\/6a2372ed3271eed410db6b41df5a69cb.jpg?v=1776066541","url":"https:\/\/samura.com\/products\/samura-okinawa-stonewash-yanagiba-knife-270-mm","provider":"SAMURA.com","version":"1.0","type":"link"}