The Tani Shirogami 2 Yanagiba 300mm is primarily intended as a sushi knife, though other raw or cooked boneless proteins can be sliced with it.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand-forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
Like all three traditional Japanese kitchen knives, this yanagi features a single-bevel design. So, as is the case with most single-bevel knives, this one is only suitable for right-handed users. The carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful, slim blade is complemented by a traditional octagonal handle made from keyaki wood and brown pakka wood for the ferrule.Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki ("Polished" in Japanese)
Edge Grind: Right-Sided Traditional Grind
Weight: 8.4 oz (240 g)
Edge Length: 296 mm
Total Length: 444 mm
Spine Thickness at Heel: 4 mm
Blade Height: 36 mm
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand-forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
Like all three traditional Japanese kitchen knives, this yanagi features a single-bevel design. So, as is the case with most single-bevel knives, this one is only suitable for right-handed users. The carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful, slim blade is complemented by a traditional octagonal handle made from keyaki wood and brown pakka wood for the ferrule.
