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.
This blade is made from shirogami 2, “No. 2 white steel,” from Hitachi. This is the non-stainless steel of purists, recognized for its qualities and used by the greatest blacksmiths for the best knives. It is an alloy containing more than 1% carbon, with a pure, finely-structured composition that results in a very keen edge that is easy to sharpen. It will take on a natural patina with use, and care must be taken to always dry it well to prevent rust.
This is a well-made piece, and is a very good introduction to yanagibas.
This model has a magnolia-wood handle that has been painted gold with white marbling.
IMPORTANT:
The 90/10 bevelled blade is for right-handed use only.
The blade requires special care to prevent rust.
*Weight : 242g / 8.53oz
*Blade length : 290mm / 11.41inch
*Total length : 448mm / 17.63inch
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