This knife occupies the upper end of the yanagiba size scale and as such requires space and experience to use it to its fullest advantage. It is also ground for use by left-handers. This is an unusual situation as most sellers have to customize or custom order knives to suite these usersí needs. If these knives prove to be popular we'll keep bringing them in.
Yanagibas are always single beveled and as this is made for a left-handed chef, the front, left side of the blade has a primary bevel starting about midway down the blade face. The edge gets a secondary micro bevel. The back face of this knife is slightly scooped out (concave) to easily detach the sliced fish from the blade after cutting.
The blade is formed from a combination of two different steels: a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen. White #2 steel is the ideal metal for a good yanagiba. It sharpens easily and holds an edge very well, which is vitally important when slicing fish and other similar items. This is a reactive blade that requires complete drying and cleaning after use.
Location: Miki, Japan
Construction: Hammer Forged, Single Bevel
Edge Steel: Hitachi White #2
Cladding: Soft Iron
Engraving: Hand Chiseled
Handle: Custom Octagonal
Edge Length: 290mm
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