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 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 #2
• HRC: 61~63
• Edge Length: 290 mm
• Height at heel: 30.38 mm
• Distal Taper Heel: 3.86 mm
• Distal Taper Mid: 2.88 mm
• Distal Taper Tip: 0.53 mm
• Weight: 187 grams
• Handle: Octagonal Magnolia w/Buffalo Horn Collar
• Shape: Sakimaru Takohiki
• Finish: Kasumi
• Cladding: Iron
• Construction: Ni-Mai
• Edge bevel: Single
• Knife Line: Kikuzuki Kasumi
• Blacksmith: Yoshikazu Tanaka
• Maker: Sakai Kikumori
• Sharpener: Sakai Kikumori
• Place of Origin: Sakai, Japan