Takahiro Nihei 冰紋 白鋼二號 大馬士革 柳刃 270mm w/ 刀鞘, exclusive to Knives and Stones 岩刃社

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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白鋼二號，又稱白紙鋼二號或白紙鋼#2，長久以來被視為製作高級日式廚刀的首選鋼材。此鋼材以能鍛造出鋒利刀刃、具備適中韌性與持久銳利度而聞名，同時也相當易於研磨。雖然其含碳量（C：1%）略低於白鋼一號（C：1.3%），但仍需高超的工藝技術才能妥善駕馭。經驗豐富的鐵匠師傅的專業技藝，是將此材料轉化為頂級廚刀的關鍵。儘管白鋼二號具備優異特性，但眾所皆知其反應性極高；因此，以此鋼材製成的刀具需要細心呵護，包括使用後立即擦拭並保持乾燥，以防鏽蝕。

三條與堺地區的刀具廣泛採用白鋼二號製作其主流廚刀。

製造商：

• 日立特殊鋼，日本

材質特性：碳鋼

硬度：60- 64

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輪廓：

材質：

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