These ’one-of-a-kind' traditional forged Yanagiba knives feature a very unusual and impressive blade finish, which combines a unique Tsuchime ("Hammered eyes") texture and a handmade 'scratched' texture.

The cutting edge of high carbon Hitachi White Steel No.2 has been forge welded with a layer of soft iron for increased toughness and ease of re-sharpening. White Steel No.2 is a very pure, high carbon Japanese steel and it is popular because it offers high cutting performance whilst still being easy to re-sharpen.

The polished, uniquely textured Tsuchime knife blade is nicely complimented by the natural texture of the wooden 'D-shaped' handle, which is made from a rich, dark-red sandalwood and has a black pakkawood ferrule.

We are excited to be offering these rare, traditional Japanese single-bevel knives to our customers. Please note that these special-order knives are only available in limited quantities. 

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 cut surfaces with very little cellular damage; 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 "Special Tsuchime Finish" 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.

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. 

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.