Masamoto VG Series Yanagiba Honkasumi VG-10 Steel (Cobalt Steel) - Sashimi Knife

Description

The Masamoto VG series traditional Japanese style Yanagiba knife is the highest grade Yanagiba produced by Masamoto. It features a core forged with Cobalt Steel, offering superior rust resistance and easier maintenance compared to Masamoto’s high carbon steel traditional knives.

The Yanagiba knife is primarily used for slicing boneless fish fillets, such as sashimi and sushi. The blade is relatively narrow with a sharp edge angle. The long blade allows for slicing fish from the tail to the head in a single pull motion. The sharp edge angle and keen edge cause minimal cell damage to the cut surface, which is important for delicious raw fish dishes as it helps to preserve the fish’s original flavor and texture.

This knife comes with a “D-shaped” traditional Japanese magnolia wood handle with a buffalo horn bolster.

Knife Model: Masamoto VG-10 Hon Kasumi Yanagiba

Blade Material: VG-10 Stainless Steel

Rockwell Hardness (HRc): 60 to 61

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: D-shaped Magnolia Wood Handle with Buffalo Horn Bolster

Saya Included: Not Included

Yanagiba 240mm (9.4”)

• Total Length: 390mm

• Blade Thickness: 3.8mm

• Blade Width: 31mm

• Total Weight: 140g

Yanagiba 270mm (10.6”)

• Total Length: 420mm

• Blade Thickness: 4.2mm

• Blade Width: 33mm

• Total Weight: 170g

Yanagiba 300mm (11.8”)

• Total Length: 460mm

• Blade Thickness: 4.7mm

• Blade Width: 36mm

• Total Weight: 230g

Yanagiba 330mm (12.9”)

• Total Length: 490mm

• Blade Thickness: 4.8mm

• Blade Width: 37mm

• Total Weight: 260g

Cobalt Steel

Cobalt Steel is a high-performance steel that contains cobalt, widely used in the production of high-quality Japanese kitchen knives. Here are the advantages of Cobalt Steel:

1. High Hardness: Known for its exceptional hardness, Cobalt Steel can achieve a hardness level of HRC60 or higher. This ensures that the knife edge remains sharp for a longer period, reducing the need for frequent sharpening.

2. Wear Resistance: Due to its high hardness, Cobalt Steel offers outstanding wear resistance, allowing the knife to maintain excellent cutting performance even after extended use.

3. Corrosion Resistance: The addition of cobalt enhances the steel’s resistance to corrosion, which is particularly important for knives frequently exposed to food and moisture in the kitchen environment.

4. Sharpness: Blades made from Cobalt Steel can be honed to an exceptionally sharp edge, making it easier to cut through food and providing a superior cutting experience.

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