The yanagiba is a knife used for slicing fish for sushi. It is a single-purpose blade that is used by every sushi chef around the world. This particular yanagiba occupies the short end of the range of this style of knife, which can come in lengths of up to 330mm. At 210mm, the Kitaoka yanagiba is particularly suited for home cooks and situations where counter-top and cutting board space is limited.
As with the other knives in this range, the Kitaoka yanagiba is constructed from a core (Hagane) steel of Shirogami #1. Twelve layers of a softer carbon steel are then applied to the front side (bevel side) of the blade in a Damascus style. Hideo Kitaoka is especially well known for the use of this technique and his completely handmade knives reflect his expertise and craftsmanship. As these knives are single bevel, they can only be used by right-handed chefs. They also require a more precise sharpening technique than do double bevel knives. Care must also be taken with the maintenance of these carbon blades with cleaning and drying a priority to prevent corrosion and rusting.
This fine yanagiba comes with a well-made rosewood handle with black pakka wood ferrule.
Weight: 4.2 ounces
Blade Length: 205 mm (8.1")
Overall Length: 342 mm (13.7")
Thickness at Heel: 3.5 mm
Blade Height: 29.6 mm
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