The wakashizuke technique is the work that distinguishes Tadashi Enami from most blacksmiths producing single-bevel knives today. Rather than the more common lamination approach, Enami-san bonds soft iron to hard steel using iron powder and heat - an old-school Sakai method that produces a particularly strong and consistent union between the jigane (outer cladding) and the hagane (inner core steel). He holds the Dento-Kogei-shi title, Japan national designation for a master of traditional crafts, and this way of working is central to why that recognition exists.
The 270mm yanagiba is the professional standard size for sashimi work - long enough to slice most whole fish fillets in a single controlled draw, without the extra reach of the 300mm that some cooks find demanding in smaller kitchen spaces. At 264mm actual blade length with 33mm height, the geometry is focused and narrow - built for the long draw-cut technique the yanagiba format is designed for. The Shirogami (white paper steel) #2 core takes a very fine, sharp edge that holds well through sustained sashimi work and responds quickly to stropping. The 4.3mm spine at the heel provides enough mass to carry the stroke through, while the single-bevel grind produces the clean, undistorted cut face that Japanese raw fish preparation demands. 7.3 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.
Care Instructions: Shirogami #2 is highly reactive carbon steel. Wipe and dry immediately after use. Avoid acids and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones, focusing on the bevel side; polish the ura (flat) side lightly to remove burr only.
The 270mm yanagiba is the professional standard size for sashimi work - long enough to slice most whole fish fillets in a single controlled draw, without the extra reach of the 300mm that some cooks find demanding in smaller kitchen spaces. At 264mm actual blade length with 33mm height, the geometry is focused and narrow - built for the long draw-cut technique the yanagiba format is designed for. The Shirogami (white paper steel) #2 core takes a very fine, sharp edge that holds well through sustained sashimi work and responds quickly to stropping. The 4.3mm spine at the heel provides enough mass to carry the stroke through, while the single-bevel grind produces the clean, undistorted cut face that Japanese raw fish preparation demands. 7.3 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.
Care Instructions: Shirogami #2 is highly reactive carbon steel. Wipe and dry immediately after use. Avoid acids and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones, focusing on the bevel side; 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: 7.3 oz (208 g)
- Blade Length: 264mm
- Total Length: 417mm
- Spine Thickness at Heel: 4.3mm
- Blade Height: 33mm
