This 300mm yanagiba is primarily a sushi knife, though it handles other raw or cooked boneless proteins equally well. The most important aspect of this length and style is ensuring the fish is cut with a single, light action, minimizing the damage a rougher sawing motion would cause to the cellular structure of the ingredient. The added length makes that single-stroke cut easier than with a shorter blade, though serious board space is needed to use the full length effectively.
Shirogami #2 steel forms the core construction, with a hagane of soft carbon steel cladding the outside, hand forged in the ni-mai style of awase to enhance strength and durability. Like all three traditional Japanese kitchen knives, this yanagi is single beveled, suiting right-handed users only, and the carbon blade requires careful 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, with brown pakka wood for the ferrule.
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.
Shirogami #2 steel forms the core construction, with a hagane of soft carbon steel cladding the outside, hand forged in the ni-mai style of awase to enhance strength and durability. Like all three traditional Japanese kitchen knives, this yanagi is single beveled, suiting right-handed users only, and the carbon blade requires careful 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, with brown pakka wood for the ferrule.
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: 8.4 oz (240 g)
- Blade 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
