The 270mm is great for home cooks liking long blades or those frequently confronted with whole sides or salmon or massive turkey’s to feed over 8 people. It is the most popular length amongst professional chefs who find that Japanese knives can afford to be a little longer than European alternatives because their innate lightness and evenness of feel makes the extra length useful rather than cumbersome.
Needless to say the 270mm Suradai yanagiba will fulfil all the functions mentioned above for smaller versions as well as myriad other functions, including large fish, big joints and more challenging pieces of poultry, game and ham.
Blade construction: Total of 17 layers using VG10 for cutting edge with soft stainless steel for outer layers.
Handle construction: D shaped red sandalwood handles with black collars.
Cleaning: NEVER DISHWASH SHARP KNIVES. Ideally all sharp blades should be washed quickly after use with very hot water and domestic detergent.
Sharpening: JKC whetstones ONLY. NEVER TRY TO SHARPEN KATAHA BLADES WITH sharpening rods, as this will cause edge to crumble. The of use automatic or electric sharpening systems for these extremely sharp, right hand bevel blades WILL RESULT IN DAMAGE.
Storage: In wooden shield or saya. JKC SURADAI KATAHA collection have tailored black wooden saya’s for every knife in this collection. These blades can be stored on large magnetic block or using magnetised rubber shields,the packaging box/ separate area in knife drawer/magnetic knife bar. Please see STORAGE on our site for further information.
Blade length: 210mm (~8.3'')
Country of Origin: JAPAN
SPECIAL NOTES: This knife should not be used for ANY kind of twisting or prising. Do not use on bone or frozen foods.