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: 
• Total length: 
• Edge length: 
• Height at heel: 
• Spine thickness above heel:
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• Handle: Ebony w/buffalo horn collar 
• Finish: 
• Maker: Nigara Hamono
• Origin: Hirosaki, Japan
• Blacksmith: Gō Yoshizawa