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.
- Steel: White#2
- HRC: 61~63
- Edge Length: 260mm
- Height at heel: 29.38mm
- Spine thickness above heel: 3.32mm
- Weight: 191g
- Handle: Angled Wenge Wa-Handle
- Shape: Gyuto
- Finish: Kasumi
- Cladding: Iron
- Construction: Single Bevel
- Knife Line: Shirosagi
- Blacksmith: Myojin Riki Seisakusho