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.
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: Shirogami #2 (White Carbon)
- HRC: 61~63
- Edge Length: 300mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: grams
- Handle: D-Shaped White Magnolia w/Buffalo Horn Collar
- Shape: Yanagiba
- Finish: Kasumi
- Cladding: Soft Iron
- Construction: Single Bevel
- Knife Line: Kikuzuki Kasumi
- Company: Sakai Kikumori
- Blacksmith: Yoshikazu Tanaka
- Place of Origin: Sakai, Japan
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.
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: Shirogami #2 (White Carbon)
- HRC: 61~63
- Edge Length: 300mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: grams
- Handle: D-Shaped White Magnolia w/Buffalo Horn Collar
- Shape: Yanagiba
- Finish: Kasumi
- Cladding: Soft Iron
- Construction: Single Bevel
- Knife Line: Kikuzuki Kasumi
- Company: Sakai Kikumori
- Blacksmith: Yoshikazu Tanaka
- Place of Origin: Sakai, Japan