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.
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: Aogami#2
- HRC: 62~63
- Edge Length: 295mm
- Height at heel: 36.11mm
- Spine thickness above heel: 3.57mm
- Weight: 248 grams
- Handle: Octagonal Ebony w/Buffalo Horn Collar & SIlver Spacers
- Shape: Yanagiba
- Finish: Damascus
- Cladding: Soft Iron
- Edge bevel: Single Bevel
- Construction: Ni Mai
- Knife Line:
- Maker: Tetsujin
- Blacksmith: Toru Tamura
- Sharpener/Grinder: Naohito Myojin
- Origin: Tosa, Japan
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.
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: Aogami#2
- HRC: 62~63
- Edge Length: 295mm
- Height at heel: 36.11mm
- Spine thickness above heel: 3.57mm
- Weight: 248 grams
- Handle: Octagonal Ebony w/Buffalo Horn Collar & SIlver Spacers
- Shape: Yanagiba
- Finish: Damascus
- Cladding: Soft Iron
- Edge bevel: Single Bevel
- Construction: Ni Mai
- Knife Line:
- Maker: Tetsujin
- Blacksmith: Toru Tamura
- Sharpener/Grinder: Naohito Myojin
- Origin: Tosa, Japan
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