knife is one of the three iconic blades used in Japanese kitchens. Its primary function is to slice fish. This ingredient is treated with reverence in Japan and the processing of it is an art learned over many years. Yanagiba
translates to willow leaf blade. The graceful blade is tailored to cut the fish in one single stroke. Its ultra-sharp edge slices through the fish with virtually no pressure applied by the chef, thus reducing stress to the flesh and minimizing cellular damage. The yanagiba is such a specialized knife that by using different cutting techniques the chef can enhance and change the visual characteristics and flavors of the fish. These knives are for right-handed users only, as the blade is single ground on the right side.
We have these appealing yanagibas made with a core of Aogami or White #2 steel covered with soft iron laminate. The construction method is hammer forged san-mai. The core and laminate steels are reactive so must be kept perfectly clean and dry between uses. The fit and finish of these fine knives are of a very high standard which together with the lovely look of the blade and handle result in a high quality, classic yanagiba at a very competitive price.
Maker Location: Sakai, Japan
Construction: Hammer Forged, Traditional Grind
Orientation: Right Handed, Single Bevel
Edge Steel: Aogami #2
Cladding: Soft Iron
Engraving: Hand Engraved
Edge Length: 233mm
Handle: Ho Wood Oval
Ferrule: Buffalo Horn