This is the larger of the two yanagiba lengths we offer in this line, and a genuinely lovely, classic Japanese knife. Yanagiba are always single beveled - the front, right side of the blade carries a primary bevel starting about midway down the blade face, with a secondary micro bevel at the edge. The back face is slightly scooped out (concave) to easily detach sliced fish from the blade after cutting. This is the left-handed version, a configuration that is genuinely hard to find in this format.
The blade is formed from a combination of two different steels - a softer outer jacket 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 the core, making this a reactive blade that requires complete drying and cleaning after use. This is a no-frills knife with great fit and finish. A simple but comfortable oval ho wood handle is matched to a buffalo horn ferrule, and a matching custom saya and pin are provided to protect the blade. While yanagiba knives are used mainly for sushi and fish slicing, many chefs now reach for them for other slicing tasks as well.
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 technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
The blade is formed from a combination of two different steels - a softer outer jacket 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 the core, making this a reactive blade that requires complete drying and cleaning after use. This is a no-frills knife with great fit and finish. A simple but comfortable oval ho wood handle is matched to a buffalo horn ferrule, and a matching custom saya and pin are provided to protect the blade. While yanagiba knives are used mainly for sushi and fish slicing, many chefs now reach for them for other slicing tasks as well.
- Location: Sakai, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: White #2
- Cladding: Iron
- Edge Grind: Single Bevel, Left Handed
- Handle: Ho Wood Oval
- Ferrule: Buffalo Horn
- 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
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 technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
