Sakai has been producing single-bevel knives for Japanese professional kitchens for centuries, and Tadashi Enami represents that tradition at a high level. He holds the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts - and his specialty is the wakashizuke technique of bonding soft iron to hard steel using iron powder and heat when constructing single-bevel blades. This old-school method is rarely practiced today. It produces a strong, consistent bond between the jigane (outer cladding) and hagane (inner core steel) that distinguishes his work from the majority of production single-bevel knives on the market.
At 295mm actual blade length, the 300mm yanagiba is the longest in the Enami range and the choice for experienced sashimi cooks who work with larger whole fish - tuna loins, whole sea bass, large yellowtail - where the additional length pays off in fewer strokes, more control per pass, and a cleaner finished slice. The 37.7mm blade height is notably taller than the 240mm and 270mm versions in the line, giving the 300mm better board presence and more surface contact through larger cuts. The Shirogami (white paper steel) #2 core takes a fine edge well suited to the steep single-bevel angle that yanagiba work demands. 4.5mm spine at the heel, tsuchime (hammered) kurouchi (black as-forged) finish over soft iron cladding. 8.3 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.
Care Instructions: Shirogami #2 is highly reactive carbon steel and the soft iron cladding compounds that reactivity. Wipe and dry immediately after every use. Avoid acidic foods 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 only lightly to remove burr.
At 295mm actual blade length, the 300mm yanagiba is the longest in the Enami range and the choice for experienced sashimi cooks who work with larger whole fish - tuna loins, whole sea bass, large yellowtail - where the additional length pays off in fewer strokes, more control per pass, and a cleaner finished slice. The 37.7mm blade height is notably taller than the 240mm and 270mm versions in the line, giving the 300mm better board presence and more surface contact through larger cuts. The Shirogami (white paper steel) #2 core takes a fine edge well suited to the steep single-bevel angle that yanagiba work demands. 4.5mm spine at the heel, tsuchime (hammered) kurouchi (black as-forged) finish over soft iron cladding. 8.3 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.
Care Instructions: Shirogami #2 is highly reactive carbon steel and the soft iron cladding compounds that reactivity. Wipe and dry immediately after every use. Avoid acidic foods 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 only lightly to remove burr.
- 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: 8.3 oz (236 g)
- Blade Length: 295mm
- Total Length: 453mm
- Spine Thickness at Heel: 4.5mm
- Blade Height: 37.7mm
