Masahiro Bessen knife set 3 pieces

Masahiro Bessen knife set 3 pieces: yanagiba, deba and usuba in traditional carbon steel

Yanagiba, deba and usuba are the three classic knives of a traditional Japanese kitchen. Masahiro Bessen gives you all three in one set, forged in carbon steel the traditional way. It is the set for those who want to learn Japanese cooking the way it is really done.

The knives are forged in ki-gami no. 2, also known as yellow paper steel. This carbon steel can be sharpened very sharp and is easy to resharpen. The hardness is HRC 61 to 63. Unlike stainless knives, carbon steel develops a patina over time, and the knife must be dried straight after use to avoid rust. The handles are untreated magnolia wood with a plastic ferrule, with a traditional shape that gives a good grip even with wet hands.

Features

• Yanagiba 21 cm: Long, narrow knife for sushi and sashimi. Slices raw fish in one long stroke.
• Deba 15 cm: Thick, sturdy knife for filleting whole fish and cutting through fish bones.
• Usuba 16.5 cm: Thin, rectangular blade for precise vegetable work.
• Carbon steel: Yellow paper steel that can be sharpened very sharp.
• Magnolia wood: Traditional handle with plastic ferrule.

How to use

1. Rinse and dry the knife before first use.
2. Use a wooden or plastic cutting board to protect the edge.
3. Wash by hand straight after use and dry completely, carbon steel rusts if left wet.
4. Wipe the blade with a thin film of cooking oil if the knife will not be used for a while.
5. Store the knife dry in a knife block, on a magnetic strip or with an edge guard.

Specifications

FAQ Frequently asked questions