We seem to be adding new and interesting knives to our catalog almost daily, and this new line of single bevel blades from the Young Samurai are the latest of these recent arrivals. This duo of talented craftsmen is blacksmith Mr. Sasaki and finisher/sharpener Mr. Kanaoka. They are making complete knives for the first time in their careers and we have to say that we very impressed.
The Young Samurai have made their first foray into the world of kitchen knives with a trio of the most iconic of all Japanese blades, the yanagiba. Yanagiba bocho means willow blade and it is without doubt the perfect slicing knife. The yanagiba is designed to be pulled gently through the food with hardly any pressure applied. The aim is to make the slice in one backwards movement, thus reducing the loss of natural juices while allowing for the cleanest cuts possible. It is, of course, the knife used for preparing fish for sashimi and sushi.
This is the longest of the three blades the Young Samurai are making. At 270mm, it falls in the middle of most yanagiba lengths. It is a great size for almost every kitchen or board as only the smallest of these would restrict its use. The knives are made from Shirogami 3 carbon steel which is a perfect choice for a yanagiba as it can be refined to a wonderful edge that will hold its sharpness for a long time. A very nice D-shaped handle, made from ho wood and buffalo horn, is mated to the great looking blade.
Location: Sakai Japan
Line: Young Samaurai
Blacksmith: Mr. Sasaki
Sharpener: Mr. Kanaoka
Construction: Nimai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Shirogami #3
Engraving: Hand Engraved by
Knife Type: Yanagiba
Edge Length: 262mm
Edge Grind: Single Bevel Right Sided
Handle: Ho Wood D Handle
Ferrule: Buffalo Horn
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