J.A. Henckels MIYABI 7000Pro A Yanagiba Traditional Slicing Knife

Tony B | November 7, 2010 | 0 Comments

Keeping in line with the tradition of master craftsmen who made the famously sharp and incredibly beautiful Japanese swords or nihontō to use the correct term, J.A. Henckels MIYABI knives feature authentic Japanese blade designs, incredibly sharp, and with perfect balance. They are even given the seal of approval from ‘Rokusaburo Michiba’, the legendary Iron Chef, who really does understand the importance of a sharp knife for preserving the taste and texture of delicate foods.

This MIYABI 7000Pro series Yanagiba knife gets its name from the blades beautifully slim shape, which resembles a willow leaf. The knife is used mainly to skin fish or prepare “my favourite type of sushi” cuts of sashimi.

With an asymmetric blade that combines a visual grace with exceptional craftsmanship and performance, MIYABI 7000Pro blades are slightly heavier than their symmetrical counterparts to ensure they are tough enough for rougher tasks during preparation . They are constructed of top-quality CMV60 stainless steel known for its incredible strength due to the blend of cobalt for corrosion resistance, molybdenum to enhance hardness, and vanadium to help bond the materials while allowing the blade to hold its sharpness. It also features a hollow ground on the flat side of the blade to ensure that your slices sashimi never sticks to the knife and an extremely acute angle at the cutting edge.

The traditional D-shaped handle offers superb finger-tip control and is made from stainless steel and micarta, a multi-layered synthetic compound of linen and synthetic resins. MIYABI 7000MC knives should be professionally sharpened or sharpened at home with a wet stone due to extreme hardness at 60 Rockwell. It’s no surprise these MIYABI 7000Pro Yanagiba sushi knives are backed by a lifetime warranty

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