Yanagiba knife, Aogami 2 carbon steel, traditional single bevel - Yauchi
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The quintessential sushi knife traditionally used for sashimi slicing.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on Whetstones.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting.
HANDLE: D shaped ho wood handle with right hand bias.
MAKER: Yauchi - Sakai City, Japan
BEST FOR: Those looking for a traditional japanese slicing knife.
SAUNDERS SAYS: "I am always surprised at how often I use my yanagiba, both for fish and portioning boneless meat. This one is a real beaut and will be shure to make you look the part."
BLADE LENGTH: 240mm
OVERALL LENGTH: 386mm
BLADE HEIGHT: 34mm
THICKNESS AT HEEL: 5.1mm
These knives are hand-forged so there may be slight variations in measurements and finishes.