This is the larger of the two yanagiba lengths we offer in this line, and it is a classic Japanese slicing knife made for clean, controlled cuts through fish. Yanagiba are traditional single bevel knives, with the front right side of the blade carrying the main bevel and the back side slightly concave to help sliced fish release cleanly from the blade. This is the right-handed version, which is the standard configuration for this style of knife.
The blade is hammer forged in Sakai, Japan using White #2 carbon steel at the core with reactive iron cladding on the outside. White #2 is prized for its fine grain, excellent sharpening response, and ability to take a very keen edge on water stones. This is a no-frills knife with good fit and finish, made for cooks who want a traditional yanagiba without extra decoration or distraction.
The 293mm blade gives plenty of length for drawing long, smooth slices through fish for sushi and sashimi. A simple oval ho wood handle is paired with a buffalo horn ferrule, and a matching saya with pin is included to help protect the blade when not in use. While yanagiba knives are designed mainly for sushi and fish slicing, many cooks also use them for other clean slicing tasks where length, precision, and release matter.
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. Single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
The blade is hammer forged in Sakai, Japan using White #2 carbon steel at the core with reactive iron cladding on the outside. White #2 is prized for its fine grain, excellent sharpening response, and ability to take a very keen edge on water stones. This is a no-frills knife with good fit and finish, made for cooks who want a traditional yanagiba without extra decoration or distraction.
The 293mm blade gives plenty of length for drawing long, smooth slices through fish for sushi and sashimi. A simple oval ho wood handle is paired with a buffalo horn ferrule, and a matching saya with pin is included to help protect the blade when not in use. While yanagiba knives are designed mainly for sushi and fish slicing, many cooks also use them for other clean slicing tasks where length, precision, and release matter.
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. Single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
- Location: Sakai, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2
- Cladding: Iron
- Edge Grind: Single Bevel, Right Handed
- Handle: Ho Wood Oval
- Ferrule: Buffalo Horn
- Storage Note: Saya Included
- Weight: 6.9 oz (196 g)
- Blade Length: 293 mm
- Total Length: 449 mm
- Spine Thickness at Heel: 4.0 mm
- Blade Height at Heel: 35.6 mm
