- Total length: 22 cm, blade length: 10 cm | Item number: 1884546030 - Other knife types and set combinations are available for this knife collection.
- Material: 67 layers of high-quality Japanese speciality blade steel for extraordinary durability and long lasting sharpness. Rust-free and acid resistant. Handle without grooves made of high-quality pakka wood and polished metal end cap.
- Long lasting sharpness thanks to the hardened blade - significantly more robust than conventional stainless steel.
- Ergonomically shaped handle and perfectly balanced weight of blade and handle for comfortable handling. Jointless workmanship makes it perfectly sanitary - no noticeable transitions between blade, guard and handle. Cleaning the knife: Hand-wash.
- Developed in Germany.
A vegetable knife always comes in handy in the kitchen: e.g. for segmenting apples, cleaning carrots or cutting cucumbers. It is both a valuable and essential everyday aid. A vegetable knife is characterised by its special shape: it is generally very small, the flexible blade is most often straight and the spine curved. Usually the blade is eight to nine centimetres long, but for larger vegetables such as cabbage, the blades can also be up to 18 centimetres long. All WMF vegetable knives feature an ergonomic handle, ensuring a secure grip when cutting and cleaning vegetables.
Yari is the knife collection for lovers of Asian cuisine, boasting exceptional sharpness and an Oriental design. The knife blades are made of 67 layers of high-grade Japanese special blade steel. This gives them their unique appearance and exceptional strength – and guarantees long-lasting sharpness. The exceptional sharpness of the knives in the Yari series is due to an extremely sharp 30° cutting angle. Trimming meat, fish and vegetables is thus made easy with the knives in this collection. The Yari knife handle is made from high-quality pakkawood and ensures a secure grip. This, combined with the Damascus pattern on the blade, gives the knives a distinct Oriental appearance. The collection includes a Santoku knife and a chef’s knife as well as an all-purpose knife and an office knife. Note: The knives in this series should only be sharpened using a sharpening stone.
|Material||Japanese special steel blade (67 layers, corrosion resistant and extremely hard VG 10 steel)|
|Care||Wash by hand|