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.
Carbon steel knives require more care and can tarnish with use. Make sure to wipe and dry after use, and always store dry. For more information on care for your carbon steel knives check out our carbon steel knife care page.
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: 260 mm
- Height at heel: 29.31 mm
- Distal Taper Heel: 3.97 mm
- Distal Taper Mid: 2.82 mm
- Distal Taper Tip: 0.65 mm
- Weight: 197 grams
- Handle: Octagonal Wenge w/Buffalo Horn Collar
- Shape: Sakimaru Yanagiba
- Finish: Kasumi
- Cladding: Iron
- Construction: Ni-Mai
- Edge bevel: Single
- Knife Line: Shirasagi
- Blacksmith: Toru Tomura
- Maker: Hatsukokoro
- Sharpener: Tateo Myojin
- Place of Origin: Kochi, 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.
Carbon steel knives require more care and can tarnish with use. Make sure to wipe and dry after use, and always store dry. For more information on care for your carbon steel knives check out our carbon steel knife care page.
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: 260 mm
- Height at heel: 29.31 mm
- Distal Taper Heel: 3.97 mm
- Distal Taper Mid: 2.82 mm
- Distal Taper Tip: 0.65 mm
- Weight: 197 grams
- Handle: Octagonal Wenge w/Buffalo Horn Collar
- Shape: Sakimaru Yanagiba
- Finish: Kasumi
- Cladding: Iron
- Construction: Ni-Mai
- Edge bevel: Single
- Knife Line: Shirasagi
- Blacksmith: Toru Tomura
- Maker: Hatsukokoro
- Sharpener: Tateo Myojin
- Place of Origin: Kochi, Japan