This 210mm yanagiba is short for the breed - they typically run anywhere from 210mm to 360mm or more. Yanagiba are used for slicing fish and other proteins and generally favor a long blade, since the goal is a single-movement cut that disturbs the ingredient as little as possible. At 210mm this knife is well suited to home cooks or any kitchen where space is limited.
Tani-san is a second-generation craftsman working out of his shop in Sakai City. Born in 1962, he has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father, and Tani-san took over the family business when his father retired a few years ago. He makes every blade by hand and laminates the steel himself - a combination we have a particular fondness for, since most smiths specialize in one or the other.
The blade is made from White #2, a steel rightfully regarded as both durable and easy to sharpen, particularly well suited to single-bevel knives for the extremely fine edge it can take. The core is covered with a soft iron cladding in the ni-mai style of awase, adding strength while reducing weight and easing manufacture compared to single-steel construction. The grinds, fit, and finish throughout are extremely well executed, and given the very competitive price, we highly recommend this yanagiba.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Tani-san is a second-generation craftsman working out of his shop in Sakai City. Born in 1962, he has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father, and Tani-san took over the family business when his father retired a few years ago. He makes every blade by hand and laminates the steel himself - a combination we have a particular fondness for, since most smiths specialize in one or the other.
The blade is made from White #2, a steel rightfully regarded as both durable and easy to sharpen, particularly well suited to single-bevel knives for the extremely fine edge it can take. The core is covered with a soft iron cladding in the ni-mai style of awase, adding strength while reducing weight and easing manufacture compared to single-steel construction. The grinds, fit, and finish throughout are extremely well executed, and given the very competitive price, we highly recommend this yanagiba.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
- Blacksmith: Mr. Tani
- Location: Sakai, Japan
- Construction: Hammer Forged, Ni Mai
- Edge Steel: White #2
- Cladding: Soft Iron
- Finish: Migaki (Polished)
- Edge Grind: Right-Sided Traditional Grind
- Weight: 4.3 oz (124 g)
- Blade Length: 210 mm
- Total Length: 350 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 31 mm
- Handle: Octagonal Magnolia Wood
- Ferrule: Buffalo Horn
