A yanagiba is the knife no Japanese chef can do without. It has a single bevel, unlike a sujihiki. It is long and thin, and is used to slice sashimi and sushi with formidable precision. Blacksmiths often take special care when making these blades because the quality of the cut determines the quality of the sushi. The results are sometimes true works of art.
The blade is made from Hitachi aogami 2, “No. 2 blue steel,” one of the steels most frequently used for traditional knives. The alloy contains more than 1% carbon, as well as chromium and tungsten, unlike shirogami. The addition of carbides makes it more resistant to wear and shocks.
This suminagashi blade is hard, but easy to sharpen with a good stone, and the knife will become sharper over time. The ni-mai (two layer) coating reveals the damask only on the front face of the blade. The concave back, known as the “ura-suki,” is left in non-stainless steel. We recommend you dry the blade well after use to prevent rust.
The magnolia wood handle is “D-shaped” to facilitate handling. It is painted black with red marbling, and then varnished for protection. A golden ring separates the handle from the buffalo horn ferrule.
The finishing is perfect: the contrast between the damask steel and engraving on the blade with the red and black handle make this a magnificent, unique knife.
IMPORTANT:
The 90/10 bevelled blade is for right-handed use only.
The blade requires special care to prevent rust.
*Weight : 184g / 6.49oz
*Blade length : 265mm / 10.43inch
*Total length : 412mm / 16.22inch
cat_aogami2 cat_miki cat_fujitamarunoko
