If you need to slice raw fish but do not have an abundance of space, a 240mm yanagiba
is the perfect solution for your sushi making needs.
The Takayuki Tokujuo White #2 Yanagiba
240mm is fine example of one of the most intriguing and beautiful Japanese kitchen knives. The blade is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional ni-mai cladding technique. The outer layer is a soft iron which aids with strength, durability, and lightness. As with all yanagiba knives, it is single beveled with a slightly concave back side. Right-handed users only for this one!
This is a short yanagiba at just 235mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is also a lot easier to sharpen than a longer version. However. it still requires a good amount of experience to maintain a perfect edge on these single-bevel blades.
The look is as traditional as it gets: simple, elegant, and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the primary bevel receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional magnolia wood handle, with buffalo horn ferrule, complete this great looking picture.
Weight: 4.8 oz (138g)
Blade Length: 235 mm
Overall Length: 374 mm
Spine Thickness at Heel: 3.66 mm
Blade Height at Heel: 28.75 mm