Yanagiba: 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: Blue#2
  • HRC: 63~64
  • Total length: 485mm
  • Edge length: 315mm
  • Height at heel: 40.5mm
  • Spine thickness above heel: 3.87mm
  • Weight: 317 Grams
  • Handle: Ebony w/Black Buffalo Horn Collar & Silver Spacer
  • Finish: Soft Iron Damascus Cladding
  • Maker: Nigara Hamono
  • Origin: Hirosaki, Japan
  • Blacksmith: Gō Yoshizawa

Nigara Hamono Anmon Kurozome Left Handed Kiritsuke Yanagiba 330mm

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Yanagiba: 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: Blue#2
  • HRC: 63~64
  • Total length: 485mm
  • Edge length: 315mm
  • Height at heel: 40.5mm
  • Spine thickness above heel: 3.87mm
  • Weight: 317 Grams
  • Handle: Ebony w/Black Buffalo Horn Collar & Silver Spacer
  • Finish: Soft Iron Damascus Cladding
  • Maker: Nigara Hamono
  • Origin: Hirosaki, Japan
  • Blacksmith: Gō Yoshizawa

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