The yanagiba is one of the three basic Japanese knife types, alongside the deba and usuba. Together, these three enable an experienced chef to process virtually any ingredient using most acknowledged cutting techniques. The yanagiba is the slicer of the group, with slicing fish as its primary function - an ingredient treated with real reverence in Japan, where the art of processing it properly is learned over many years.
Yanagiba blades run long so a slice can be made in one continuous stroke, requiring no extra pressure if the knife is well made and properly sharp. The blade weight and grind cut through the flesh cleanly without damaging the cellular structure or imparting unwanted texture to this prized ingredient. This particular yanagiba is on the shorter end of the size scale, making it a great choice for home cooks or professionals working in more confined spaces. The blade is made from White #2 steel, a steel rightfully regarded as both durable and easy to sharpen, covered with a soft iron cladding (jigane) that imparts strength while reducing weight. A traditional D-shaped magnolia wood handle is coupled to a buffalo horn ferrule, and the knife is supplied with a matching saya.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only.
Each knife is made by hand so measurements may vary.Blacksmith: Undisclosed
Location: Sakai, Japan
Construction: Hammer-Forged, Traditional San Mai
Grind: Single-Sided, Concave Back (Right-Handed)
Core Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Saya: Included
Weight: 4 oz (113 g)
Blade Length: 200 mm
Total Length: 342 mm
Spine Thickness at Base: 3 mm
Blade Height: 29 mm
Yanagiba blades run long so a slice can be made in one continuous stroke, requiring no extra pressure if the knife is well made and properly sharp. The blade weight and grind cut through the flesh cleanly without damaging the cellular structure or imparting unwanted texture to this prized ingredient. This particular yanagiba is on the shorter end of the size scale, making it a great choice for home cooks or professionals working in more confined spaces. The blade is made from White #2 steel, a steel rightfully regarded as both durable and easy to sharpen, covered with a soft iron cladding (jigane) that imparts strength while reducing weight. A traditional D-shaped magnolia wood handle is coupled to a buffalo horn ferrule, and the knife is supplied with a matching saya.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only.
Each knife is made by hand so measurements may vary.
