Description

MAC Japanese Series Yanagiba: 11-in.

This MAC Japanese Series Yanagiba: 11-in. is the most common style of knife for slicing sashimi (uncooked fish). The 11-in. version is best for small fish or for slicing boneless fillets of fish with firm meat.

Japanese Series Superior Steel Features:

• Sub-zero tempered Superior Steel – the same steel as our Original Molybdenum steel but with an extra processing step to create better edge retention while maintaining the same ease of sharpening.
• Virtually maintenance-free compared to carbon steel blades.
• Made in traditional Japanese shapes with single-bevel edges.
• Pakka wood handle has the look and feel of natural wood but lasts much longer.