Perhaps the most well-known types of Japanese cutlery are the slicers associated with world class sushi. This 270mm yanagiba is an example of these types of knives. Handcrafted by third generation blacksmith Takeshi Saji, these knives exude elegance and character. This yanagiba is constructed of Ginsan steel hagane hardened to 61-62 HRC and a stainless steel jigane. Ginsan steel is lauded for its keen edge taking and stain resistant properties. The knife wears a d-shaped handle made of ho wood with a buffalo horn ferrule. As is typical of the traditional yanagiba design, these knives are single bevel so they are appropriate for right-handed users only. Single bevel knives also require a different sharpening procedure than Western styled double bevel knives. Handmade knives do differ one from another so users should expect some variation from the posted specifications.
Weight: 6.4 ounces
Blade Length: 264 mm
Overall Length: 415 mm
Thickness at Heel: 3.9 mm
Blade Height: 34.4 mm
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