Availability: Normally ships the same day
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.
I’ve been a sushi chef for 16 years and and i really enjoy this knife.
I had bought this knife to learn how to sharpen single bevel knives and to cut fish, It has been a very pleasurable experience to use this knife, the blade is very heavy and that’s how I wanted my yanagiba to be, I have gotten very good at sharpening and this knife holds up an edge long enough! I start with a 1k grit and finish with a 10k grit and cuts fish flawlessly, but mine is only 270mm, it is time for me to upgrade to 300mm+, still recommend this knife if you like heavy blades! And the kurouchi finish. My knife after HEAVY use, still holds up very well! https://imgur.com/a/ZdYKIA4
A little bit bulkier than I thought but good craftsmanship overall
It is goood.