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.

• Steel: White3
• HRC: 61
• Edge Length: 290mm
• Height at heel: 34.8mm
• Spine thickness above heel: 3.5mm
• Weight: 226 grams
• Handle: Octagonal Karin Wood W/White Buffalo Horn Collar
• Shape: Kiritsuke Yanagiba
• Finish: Mirror Polished
• Cladding: N/A
• Construction: Honyaki
• Knife Line: 
• Blacksmith: Satoshi Nakagawa 
• Origin: Sakai, Japan