Sakai White #2 Yanagiba 270mm

Yanagiba bocho literally means willow blade knife. The yanagiba, or yanagi, is a long and very thin knife belonging to the sashimi hocho family - knives used to prepare sashimi, sushi, and sliced raw fish and seafood. In Japan, preparing sashimi and sushi is a task reserved for the most skilled and experienced chefs, who follow methods designed to minimize damage to the delicate flesh of the fish. The sliced cross section needs to be smooth, shiny, and sharp down to a microscopic level - a standard that other knife shapes simply cannot meet.

This Sakai yanagiba is ground from one side only, with the other side nearly flat in a slight concave profile. This allows for excellent control of blade angle during the delicate cutting of fish, and it also makes the knife easier to sharpen. It is built for right-handed users only, since the blade is ground on the right side. The core is Shirogami White #2 steel covered with a soft iron laminate, heat-treated to 61 HRC, fully reactive and requiring careful drying between uses. The fit and finish are excellent throughout, and a lovely magnolia wood handle and custom saya complete a high-quality, classic yanagiba at a genuinely competitive price.

What Customers Are Saying: One reviewer calls it outstanding for the money, praising the fit and finish at this price point.

Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; the single bevel technique is required. Hand wash only.

Each knife is made by hand so measurements may vary.

Location: Sakai, Japan

Steel: White #2

HRC: 61

Cladding: Soft Iron

Edge Grind: Single Bevel, Right Handed

Handle: D-Shaped Magnolia Wood

Ferrule: Buffalo Horn

Saya: Included

Weight: 6 oz (170 g)

Blade Length: 264 mm

Total Length: 415 mm

Spine Thickness at Heel: 4 mm

Blade Height: 33 mm