MAKER: Masanobu Okada. Originally a blacksmith of gardening tools, Masanobu Okada specialises in making unique kitchen knives.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimise damage to the ingredient. Traditionally a single bevelled style, this one is double bevelled, and is suitable for left and right users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry. These blades are also clad with soft iron which is also susceptible to rust.
HANDLE: D shaped rosewood with pakka wood ferule.
LENGTH: 240mm, 270mm and 300mm
SAUNDERS SAYS:"One man's sujihiki is another man's double bevelled Yanagiba"