Very impressive and the unique Kurouchi (“Black-forged”) finish of the blade and its beautiful color gradation. The Kurouchi finished section of the blade (See Top-half) also has a unique Tsuchime (“Hammered pattern”) texture. It contrasts beautifully with the cloudy grey colored Kasumi (“True mist”) finished upper blade bevel and the shining silver of the polished cutting edge.
A cutting edge of high carbon Hitachi White Steel No.2 that is welded forged with soft iron for increased toughness and ease of re-sharpening. White Steel No.2 is a pure Japanese high carbon steel and popular carbon steel for high cutting performance and ease of re-sharpening.
We offer you a choice of two different types of handle:
Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.
Knife Model: Fu-Rin-Ka-Zan Kurouchi White steel No.2 Series Yanagiba
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 61
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Red-Sandal Wood Handle with Black Pakka Wood Ferrules
Saya Included: No.
Yanagiba 240mm (9.4")
Yanagiba 270mm (10.6")
Yanagiba 300mm (11.8")
Cutting edge length: 295mm
Total Length: 450mm
Blade Thickness: 4.4mm
Blade Width: 35mm
Handle Length: 145mm
Total Weight: 250g
Sorry. This knife is not available for left handed version.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
After bought my two Fujiwara Kanefusa here i decided buy one Yanagiba. I chose the Fu-Rin-Ka-Zan Kurouchi White Steel No.2 Series Yanagiba (D Shaped Red-Sandal Wood Handle with Black Pakka Wood Ferrules, 240mm. I loved the finish of that knife. The blade patina. I expected a lighter knife, but as I used German knives before, the weight of this knife didn't bother me so much.
great product, fast shipping times, I recommend it!
This is my ninth knife from this site, but the first Japanese traditional one. Purchased for cutting fish and slicing meat. Fine and sharp, requires careful care, in order to avoid rust. I rarely use, many other knives, but I have the pleasure to work with it sometimes .perfect slicing and remains sharp for a long time. Thank you!
This knife was bought for a chef at Tattu Edinburgh for home and work use. He said it is lovely and is happy with the gift.
It has very good balance and easy to sharpen.