{"title":"Couteau Kiritsuke Yanagiba","description":"\u003ch1 dir=\"ltr\"\u003e\u003cspan\u003eCouteau Kiritsuke Yanagiba : Simple Biseau Sashimi \u0026amp; Sushi\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLe couteau kiritsuke yanagiba est le couteau du chef exécutif japonais : lame longue à simple biseau, pointe k-tip angulaire et grande précision de tranche. C'est le format le plus technique du catalogue kiritsuke. Cette collection réunit quatre pièces artisanales, en boutique à Montréal et livrées partout au Canada.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eNos couteaux kiritsuke yanagiba artisanaux\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eQuatre modèles, deux longueurs, un seul format à simple biseau, destiné aux chefs ou aux amateurs avancés. Les 270 mm conviennent aux cuisiniers avancés qui recherchent la maniabilité; les 300 mm conviennent aux grandes découpes de sashimi.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHitohira Tanaka Manzo Kiritsuke Yanagiba 300mm : Droitier \u0026amp; Gaucher\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCe modèle de 300 mm est offert en version droitière ou gauchère : précisez la version à la commande. Il couvre le sashimi de thon ou de saumon et les grandes pièces de poisson avec la précision de la pointe k-tip.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHitohira Kikuchiyo Mosuke Ginsan 300mm\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLe Ginsan, un inoxydable au comportement proche du carbone, offre un tranchant fin et une bonne résistance à la corrosion pour de longues séances de découpe de sashimi.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHatsukokoro Shirasagi Kiritsuke Yanagiba 270mm\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eForgé par Toru Tamura et aiguisé par le maître-aiguiseur Tateo Myojin, il a un noyau d'aogami 2 en construction San Mai, avec finition kurouchi et manche octogonal en ébène. C'est un point d'entrée dans le kiritsuke yanagiba artisanal.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eNakagawa Miroir Kiritsuke Yanagiba 300mm\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLa finition miroir de Nakagawa Hamono représente un polissage poussé jusqu'à une surface réfléchissante. La production est très limitée et le réapprovisionnement n'est pas assuré : c'est la pièce maîtresse du catalogue.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke yanagiba vs yanagiba standard : quelle différence pour le sashimi ?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLa lame longue et fine et le simple biseau sont identiques. La différence tient à la pointe : le k-tip angulaire ouvre un registre de précision qu'une pointe courbe ne permet pas, comme les coupes en biais et le travail de détail. Pour la tranche longue pure, le yanagiba standard suffit.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eComprendre le simple biseau du kiritsuke yanagiba\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLa lame n'est biseautée que d'un côté, le côté droit pour les droitiers. L'autre face est plate, avec une légère concavité appelée ura, qui aide la tranche à se détacher proprement. L'aiguisage demande de préserver cette face : pour les premières reprises, notre \u003c\/span\u003e\u003ca href=\"https:\/\/staysharpmtl.com\/products\/aiguisage\"\u003e\u003cspan\u003eservice d'aiguisage\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e en boutique à Montréal maîtrise cette géométrie.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003ePour qui est le kiritsuke yanagiba ?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eChef de sushi ou de kaiseki : un modèle de 300 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAmateur avancé qui maîtrise déjà un yanagiba : le Hatsukokoro Shirasagi 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCuisinier sans expérience du simple biseau : notre collection kiritsuke gyuto, avec le même k-tip en double biseau.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCollectionneur : le Nakagawa Miroir.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChaque pièce est présentée avec sa longueur, son acier et sa finition. Prenez le temps de comparer 270 mm et 300 mm, puis de confirmer la version droitière ou gauchère auprès de l'équipe avant de commander.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"hitohira-tanaka-manzo-aogami-1-damascus-kiritsuke-yanagiba-300mm-ebene","title":"Hitohira Tanaka Manzo Aogami #1 Damascus Kiritsuke Yanagiba 300mm Ebony","description":"\u003cp\u003eConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43509521809582,"sku":"AAA-115B2D-04-IB300","price":1180.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/5C2ADCFA-546A-428E-89FB-22BB679140CB.jpg?v=1666795197"},{"product_id":"nakagawa-x-hatsukokoro-miroir-vg10-kiritsuke-yanagiba-300mm-ebene","title":"Nakagawa X Hatsukokoro Mirror VG10 Kiritsuke Yanagiba 300mm Ebony","description":"\u003cp\u003eShiraki Knives in Sakai City was one of the best blacksmiths in Japan. Kenichi Shiraki was a famous blacksmith who could make No. 1 water-tempered Honyaki knives (Shiroichi Mizu Honyaki) from white steel. It is said that there are only about four blacksmiths who can make these knives as of 2021. This skill is required.\u003cbr\u003e Satoshi Nakagawa studied and crafted knives there for 16 years. He closed Shiraki Knives after Master Shiraki's retirement and started Nakagawa Knives in April 2021. He also makes Shiroichi Mizu Honyaki knives, single and double bevel knives, and stainless and carbon steel knives. This fact makes him one of the best blacksmiths in Japan. He has inherited Sakai's 600-year history and tradition of cutlery making.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":43509683945646,"sku":"Nakagawaxhatsukokoro_2","price":710.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/C0D82AA5-AFA6-4C33-B256-D597A7BEE523.jpg?v=1666798883"},{"product_id":"hatsukokoro-shirasagi-shirogami-2-kiritsuke-yanagiba-270-mm-tagayasan","title":"Hatsukokoro Shirasagi Shirogami #2 Kiritsuke Yanagiba 270mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the Yanagiba is slicing fish in a precise and clean way for cutting sashimi or nigiri for example. It can also be used for filleting certain fishes and slicing meat.\u0026nbsp; The very fine cutting edge can be damaged easily, so we advise you to be careful with bones. The concave back of the knife (urusaki) creates an air gap between the fish flesh and the blade, making it easy to detach the blade from the fish flesh, while the bevel on the face of the knife (shinogi) makes it easy to detach the piece of fish being sliced. The Yanagiba is generally found between 210 mm and 330 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":44211747815598,"sku":"Shirasagi_yanagibakiritsuke_270","price":370.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HatsukokoroShirasagiShirogami_2KiritsukeYanagiba270mmTagayasan_1.jpg?v=1695327430"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/couteau-kiritsuke-yanagiba.oembed","provider":"Stay Sharp","version":"1.0","type":"link"}