Shirasagi Kurouchi Sakimaru Yanagiba 300mm - The Cook's Edge
Shirasagi Kurouchi Sakimaru Yanagiba 300mm - The Cook's Edge
Shirasagi Kurouchi Sakimaru Yanagiba 300mm - The Cook's Edge
Shirasagi Kurouchi Sakimaru Yanagiba 300mm - The Cook's Edge
Shirasagi Kurouchi Sakimaru Yanagiba 300mm - The Cook's Edge
Shirasagi Kurouchi Sakimaru Yanagiba 300mm - The Cook's Edge
Shirasagi Kurouchi Sakimaru Yanagiba 300mm - The Cook's Edge
Shirasagi Kurouchi Sakimaru Yanagiba 300mm - The Cook's Edge
Shirasagi Kurouchi Sakimaru Yanagiba 300mm - The Cook's Edge

Shirasagi Kurouchi Sakimaru Yanagiba 300mm

Vendor
Hatsukokoro
Regular price
$450.00
Sale price
$450.00
Unit price
per 

  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.

 Knife Specs:

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: mm
  • Height at heel: mm
  • Spine thickness above heel: mm
  • Weight:  grams
  • Handle: Octagonal Teak w/Black Buffalo Horn Collar
  • Shape: Sakimaru/Yanagiba
  • Finish: Kurouchi Tsuchime
  • Cladding: Soft Iron 
  • Construction: Single Bevel Nimai
  • Knife Line: Hatsukokoro Kurouchi Tsuchime
  • Maker: Hatsukokoro
  • Blacksmith:  Toru Tamura
  • Sharpener: Tateo Myojin
  • Place of Origin: Tosa, Kōchi