This 210mm yanagiba
is a short knife for the breed. They usually run from 210mm up to 360mm and over! Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. The main reason for this is a desire to make the slice in one movement, thus performing a perfect cut while disturbing the ingredient as little as possible. At 210mm this knife is perfect for home chefs or instances where space is limited.
Tani san is a second-generation craftsman who plies his trade out of his shop in Sakai City. He was born in 1962, and has been blacksmithing for 35 years. The shop bearing his family name was established 50 years ago by his father. He took over the reins of the family business when his father retired a few years ago. We have a great affinity towards smiths who do most of the work themselves and Tani-san not only makes all of his blades by hand but he also laminates the steel too.
The blade is made from a popular steel called White #2. This is a very good steel for knives and it is rightfully regarded as both durable and easy to sharpen. White steels are particularly liked for making single-bevel knives as they can take an extremely fine edge. The core (hagane) is covered with a soft iron cladding (jigane) in the ni-mai style of awase. This adds strength to the blade while reducing the weight. It also makes the knife easier to manufacture over single steel types.
The grinds are extremely well executed as is the overall fit and finish of the blade and handle. Given its very competitive price, we highly recommend this lovely yanagiba.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Means "Polished" in Japanese)
Edge Grind: Right-Sided Traditional Grind
Weight: 4.4 oz (124 g)
Edge Length: 204 mm
Total Length: 342 mm
Spine Thickness at Heel: 3.4 mm
Blade Height at Heel: 30.3 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn