Kanetsune Yh-3000 Aogami

A Japanese knife designed for cutting herbs and vegetables. The thin, rectangular blade allows you to obtain translucent slices and transfer the chopped ingredients to a salad bowl or pan. The straight cutting edge is used for cutting primarily in a vertical line, using many different techniques such as julienne or chiffonade.

Blade - 3-layer laminate, Aogami #2 stainless steel core, forged with stainless steel. Handle - pakka wood. Hardness - 63 HRC +/- 1. Total length - 29.5 cm. Blade length - 16.5 cm. Blade width - 4.5. cmBlade thickness - 1.7 mm Sharpening method - double-sided symmetrical grinding Weight - approx. 169 g