Sukenari is a small blacksmith shop based in Toyama Prefecture, which is located in the center of Honshu, Japan. The company has been in business for two generations and is widely known for their excellent work using quality steels with impeccable grinds. The last time we were in Japan we had the honor of watching these master blacksmiths create their works of art.
The yanagiba is a knife designed to slice fish for sushi and sashimi. “Yanagiba” translates to “willow leaf blade.” The slender blade is tailored to cut the fish in one single stroke. Its ultra-sharp edge slices through the fish with minimal pressure, thus reducing stress to the flesh and minimizing cellular damage. The yanagiba is such a specialized knife that by using different cutting techniques the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs but the classic yanagi is the most favored. Yanagibas are long knives and rarely come much shorter than 240mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.
The yanagiba featured here is made from Aogami Super Blue steel with a soft carbon cladding. The steel is forged to a Rockwell Hardness of 64. AS steel is renowned for taking and holding a super sharp edge. And in the hands of the masters at Sukenari this steel is allowed to shine in all of its glory. Please note that this knife will be quite reactive and requires careful maintenance in the cleaning and drying of the blade between uses.
It comes with a basic friction fit saya made in the Sukenari workshop and a nice semi-custom wenge handle.
Weight: 5.4 ounces
Blade Length: 240 mm
Overall Length: 380 mm
Spine Thickness at Base: 3.9 mm
Blade Height: 29.1 mm
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