Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge
Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge
Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge
Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge
Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge
Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge
Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge
Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge
Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge
Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge
Nigara Hamono Silver3 Damascus Yanagiba 330mm - The Cook's Edge

Nigara Hamono Silver3 Damascus Yanagiba 270mm

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$1,100.00
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Yanagiba (Willow Leaf): A single bevel knife used for slicing raw fish. Generally very thin at the edge for precision knife work, it is designed for the pull cutting technique used by sushi chefs. The single bevel design allows the knife to glide through the knife disturbing as little protein molecules as possible. This all results in shiny slices of food, perfect for raw presentation.

    • Steel: Silver3 (Ginsan) 
    • HRC: 61
    • Edge Length: 255mm
    • Height at heel: 36.7mm
    • Spine thickness above heel: 4.2mm
    • Weight: 236 grams
    • Handle: Stabilized Karin Wood
    • Shape: Yanagiba
    • Finish: Damascus
    • Cladding: Stainless 
    • Construction: Single Bevel
    • Knife Line: Silver3 Damascus
    • Blacksmith: Gō Yoshizawa
    • Origin: Hirosaki, Japan