Tadashi Enami holds the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts - and specializes in the wakashizuke technique of single-bevel construction: bonding soft iron to hard steel using iron powder and heat, a method practiced by old-school blacksmiths in Sakai that produces a strong, consistent bond between the jigane (outer cladding) and hagane (inner core steel). It is a vanishing skill, and Enami-san is among the few still working in this way in one of Japan most storied cutlery-making cities.
The 240mm yanagiba - Japan dedicated sashimi knife - is the entry point of the Enami three-length range and the size most commonly chosen by home cooks and professionals who are new to the format. The single-bevel geometry allows the cook to draw the blade through fish in a single uninterrupted stroke, with the flat back face reflecting the cut surface away cleanly as it separates. The result is a cleaner cut with less cellular damage than a double-bevel knife produces. The Shirogami (white paper steel) #2 core takes an exceptional edge at single-bevel angles, and the soft iron cladding with tsuchime (hammered) kurouchi (black as-forged) finish keeps the outer faces protected. Blade height at 31mm and total length at 377mm give the 240mm its focused, narrow yanagiba geometry. 5.6 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.
Care Instructions: Shirogami #2 is highly reactive and the soft iron cladding is equally reactive. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen the bevel side on quality water stones; polish the ura (flat) side lightly to remove burr only.
The 240mm yanagiba - Japan dedicated sashimi knife - is the entry point of the Enami three-length range and the size most commonly chosen by home cooks and professionals who are new to the format. The single-bevel geometry allows the cook to draw the blade through fish in a single uninterrupted stroke, with the flat back face reflecting the cut surface away cleanly as it separates. The result is a cleaner cut with less cellular damage than a double-bevel knife produces. The Shirogami (white paper steel) #2 core takes an exceptional edge at single-bevel angles, and the soft iron cladding with tsuchime (hammered) kurouchi (black as-forged) finish keeps the outer faces protected. Blade height at 31mm and total length at 377mm give the 240mm its focused, narrow yanagiba geometry. 5.6 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.
Care Instructions: Shirogami #2 is highly reactive and the soft iron cladding is equally reactive. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen the bevel side on quality water stones; polish the ura (flat) side lightly to remove burr only.
- Blacksmith: Tadashi Enami
- Location: Sakai, Japan
- Awards: Dento-Kogei-shi (Master of Traditional Crafts)
- Construction: Ni Mai, Hammer Forged
- Edge Steel: Shirogami (White Paper Steel) #2
- Cladding: Soft Iron
- Finish: Tsuchime (Hammered) Kurouchi (Black As-Forged)
- Edge Grind: Single Bevel, Right Handed
- Engraving: Hand Engraved
- Handle: Walnut Octagonal
- Ferrule: Black Pakkawood
- Weight: 5.6 oz (160 g)
- Blade Length: 234mm
- Total Length: 377mm
- Spine Thickness at Base: 4.3mm
- Blade Height: 31mm
