When preparing fish for sushi, minimizing damage to the cellular structure of the ingredient is essential. The yanagiba exists for exactly this purpose - slicing the thinnest pieces of fish with minimal sticking or tearing. The blade needs to be long and thin enough for a single pulling cut; the thinness keeps downforce minimal, and the slightly concave back side helps the sliced piece detach cleanly after cutting.
This Kitaoka Damascus yanagiba has a blade length of about 235mm, well-suited for sushi preparation in spaces with limited room while still allowing a clean single-cut action. Due to the one-sided bevel, this knife works well for right-handed users only. The core steel of Hitachi White Paper #1 is clad with multiple layers of softer carbon steel, creating a beautiful Damascus pattern while protecting and strengthening the hagane. Hideo Kitaoka finishes the blade with a traditional octagonal handle made from sandalwood and black pakka wood, with a Tokyo-style gap at the machi referencing traditional Japanese sword design.
What Customers Are Saying: One sushi professional calls this easily the best knife he owns, on par with his Enami kiritsuke and lighter than expected - it handled his busy sushi station all day, making nigiri, rolls, and sashimi a genuine joy to cut. A second reviewer simply confirms good steel.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is made by hand so measurements may vary.Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Engraving: Hand Engraved
Weight: 5.0 oz (142 g)
Blade Length: 235 mm
Total Length: 379 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 31 mm
Please Note: We only ship Kitaoka knives within the USA
This Kitaoka Damascus yanagiba has a blade length of about 235mm, well-suited for sushi preparation in spaces with limited room while still allowing a clean single-cut action. Due to the one-sided bevel, this knife works well for right-handed users only. The core steel of Hitachi White Paper #1 is clad with multiple layers of softer carbon steel, creating a beautiful Damascus pattern while protecting and strengthening the hagane. Hideo Kitaoka finishes the blade with a traditional octagonal handle made from sandalwood and black pakka wood, with a Tokyo-style gap at the machi referencing traditional Japanese sword design.
What Customers Are Saying: One sushi professional calls this easily the best knife he owns, on par with his Enami kiritsuke and lighter than expected - it handled his busy sushi station all day, making nigiri, rolls, and sashimi a genuine joy to cut. A second reviewer simply confirms good steel.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is made by hand so measurements may vary.
2 review(s) 
