Ginjo Yanagiba 300mm

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Yanagiba: A single bevel knife used for slicing raw fish. The Yanagiba generally a very thin grind on the cutting 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 food disturbing as little protein molecules as possible. All of this translates to perfectly sliced food that is used for raw presentation

  • Steel: Shirogami #2 (White Carbon)
  • HRC: 61:63
  • Length: 300mm
  • Height at heel: 
  • Spine thickness: 
  • Weight: 
  • Edge/Bevel: Single
  • Handle: D Shaped Magnolia w/Buffalo Horn Collar
  • Finish: Migaki
  • Knife line: Ginjo
  • Shape: Yanagiba
  • Blacksmith: Haruyuki
  • Origin: Sakai, Japan

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