{"product_id":"sakai-takayuki-inox-yanagi-270mm-106-left-handed","title":"Sakai Takayuki Inox Yanagi 270mm (10.6\") Left Handed","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\u003cul\u003e\n\u003cli\u003eStyle : Yanagi\u003c\/li\u003e\n\u003cli\u003eLength : 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eWeight : 6.72  oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type : Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle material : POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC : 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio : Single bevel\u003c\/li\u003e\n\u003cli\u003eCover : Not included\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\u003cp\u003eAoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but is rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife. The blade is made in the traditional style of the Kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards and is ideal for cooks who butcher fish or meat.\u003c\/p\u003e\u003ch6\u003eYanagi Knife\u003c\/h6\u003e\u003cp\u003e Created for slicing raw fish, this left-handed Yanagi is also ideal for carving cooked meat, thinly slicing vegetables, or portioning terrines and pates.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":67739604418793,"sku":"ftl1792642203169","price":161.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0814\/3267\/4537\/files\/sakai-takayuki-inox-yanagi-270mm-106-left-handed_1.jpg?v=1792642209","url":"https:\/\/rainshield.shop\/products\/sakai-takayuki-inox-yanagi-270mm-106-left-handed","provider":"My Store","version":"1.0","type":"link"}