F. Dick Sushimesser Red Spirit

The Yanagiba is also known as a sushi knife and is used for filleting fish and meat. The knife owes its name to its blade shape, which is modelled on fine willow leaves - yanagi in Japanese. The smooth cutting edge ensures a smooth, clean cut without fraying. Knives with a smooth edge are used for cutting hard and soft food. The blade is made of the alloy X 55 Cr Mo V14. Each individual component has a special function: chromium (wear resistance), molybdenum (corrosion resistance), carbon (strength). The PP/TPE handle is very hard and highly resistant to heat and acids - it also sits comfortably in the hand, enabling fatigue-free working. 56° Rockwell (HRC) is the perfect compromise between long edge retention and easy resharpening. Anyone who uses their knife a lot will be very satisfied with this balance.