Nigara Hamono White#1 Mizu Honyaki Sakimaru Yanagiba 330mm

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Sakimaru Yanagiba: Serving the same purpose as the traditional yanagiba, the sakimaru variation features a stylish sword tip and slightly more curve to the belly.

Yanagiba (Willow Leaf): A single bevel knife used for slicing fish and meat. 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 uniform slices of food, perfect for raw presentation.

Carbon Steel Knife Care

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: White#1
  • HRC: 61-63
  • Edge Length: 325mm
  • Height at heel:  42.8mm
  • Distal Taper Heel: 3.86mm
  • Distal Taper Mid: 3.07mm
  • Distal Taper Tip: 0.67mm
  • Weight: grams
  • Handle: -
  • Shape: Sakimaru Yanagiba
  • Finish: Mirror Polished w/steel banding
  • Cladding: N/A
  • Construction: Mizu Honyaki (Water Quench)
  • Edge bevel: Single
  • Knife Line: Honyaki
  • Blacksmith: Gō Yoshizawa
  • Maker: Nigara Hamono  二唐刃物鍛造所
  • Sharpener: Fujiwara-san
  • Place of Origin: Hirosaki, Japan

 

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