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.
Carbon steel knife care
-Please note, this knife is made with high carbon steel.
-Carbon steel knives are amazing, they get super sharp, and are easy to sharpen.
-However, they are more likely to rust than their stainless counterparts.
-Please wipe clean and dry immediately after use.
-Always wash with mild detergent by hand.
-Avoid very acidic foods like lemons, limes, and tomatoes.
-After time you will develop a grey hue on your knife, this is called patina. The healthier the patina, the less likely it is your knife will develop rust.
-If you happen to notice rust forming, please use a soft sponge and soapy water to remove. Dry and oil your blade afterwards.
-Be mindful of your cutting surface, this knife likes end-grain wood cutting boards best. If you do not own one, please use a plastic board only.
-A fine edged knife like this likes to be used in a forward and backward motion only, do not move this knife laterally across the cutting board.
Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.
- Steel: Aogami #2
- HRC: 61~63
- Edge Length: 235mm
- Height at heel: 31.2mm
- Spine thickness above heel: 3.87mm
- Weight: 163 grams
- Handle: Wa-Octagonal Teak w/Black Buffalo Horn Collar
- Shape: Yanagiba
- Finish: Kurouchi Tsuchime
- Cladding: Soft Iron
- Construction: Single Bevel
- Knife Line: Hatsukokoro Kurouchi Tsuchime
- Maker: Hatsukokoro
- Blacksmith: Tetsujin Hamono
- Sharpener: Myojin Riki
- Place of Origin: Tosa, Kōchi