Kikusumi GHOST 11″ Yanagiba Slicer Knife – Magnolia Black Wa Handle – G3 Super Steel Hongasumi Japanese Forged [27 cm]
GHOST YANAGIBA 27 cm
* Single edge blade for Right Handed users only
WEIGHT: 161g / 6 oz
BLADE LENGTH: 270 mm / 10.7″
OVERALL LENGTH: 420 mm / 16.5″
BLADE HEEL THICKNESS: 4 mm
BLADE HEEL HEIGHT: 33 mm / 1.3”
BLADE: G3 Super Steel (High Carbon Semi-Stainless)
HANDLE: Magnolia Wood Octagonal
COLLAR: Black Buffalo Horn
HRC: 60-61
FORGING: Hongasumi by 1st Rank Dentou Kogeshi Craftsman
ENGRAVING: Kikusumi Logo hand-engraved onto the blade
ORIGIN: 堺 Sakai Japan
YANAGIBA
For cooks who searching for a Japanese slicing knife that is minimalist in design and functionally extraordinary, the GHOST Yanagiba is the perfect choice. At 27 cm length, GHOST blades are nicely weighted for optimal control. The 27 cm length is the shortest of the yanagiba series and is easier to handle and maneuver than the longer knives in this series. Its shorter length is ideal for those starting to learn how to use the yanagiba slicer knife. Professional chefs will appreciate how this knife improves work efficiency and consistency. GHOST yanagiba knives handle everything from small to large boneless foods. Its length allows for single stroke slicing. The tip style lends itself to short, precise scoring of ingredients like eggplant, fish skin and shellfish. If you want the ultimate slicer knife in your kitchen this is it.
GHOST KNIFE COLLECTION
GHOST is named for the signature luminescent white line that forms on the blade and is unique on every single blade. The overall image evokes a genuine Japanese sword characterized by its elegance, mystery and luxurious materials. Subtle and minimalist, the GHOST is the knife for the demanding connoisseur of luxurious hand-crafted knives. Every blade and handle are seamlessly integrated to give the knife a feeling of balance, precision and beauty. It is a collection of knives designed to enhance the cook’s ability to create exceptional food. Unleash your creativity with the Kikusumi GHOST .
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