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 knives require more care and can tarnish with use. Make sure to wipe and dry after use, and always store dry. For more information on care for your carbon steel knives check out our carbon steel knife care page.

Knife Specs:

• Steel: White #2
• HRC: 61~63
• Edge Length: 290mm
• Height at heel: 35.06mm
• Spine thickness above heel: 4mm
• Weight: 220g
• Handle: Octagonal Wenge w/Buffalo Horn Collar
• Shape: Yanagiba
• Finish: Kasumi
• Cladding: Iron
• Construction: Single Bevel
• Knife Line: Shirosagi
• Blacksmith: Toru Tamura
• Sharpener:  Tateo Myojin
• Origin: Kochi, Japan

• The Cook's Edge ships worldwide.
• Free shipping for orders over $200 CAD anywhere in Canada or the US.*
• If your order is less than $200 CAD the shipping will be calculated by weight.
• We aim to ship your order within 24-48 hours from the time of purchase, with the exception of Sundays and holidays. All parcels we ship are insured and traceable. All parcels are shipped from our shop in Charlottetown, Prince Edward Island, Canada.

*Please note that heavy orders such as cutting boards and whetstones are subject to additional shipping charges that will be calculated and quoted upon ordering.

INTERNATIONAL SHIPPING 

• When shipping to any country outside of Canada or the US we use DHL Express worldwide or UPS Expedited worldwide shipping with a weight based rate.

For further info on Shipping or Returns please check out our shipping and returns page.