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Sukenari Special Steel Series ZDP-4 Yanagiba (240mm to 330mm, 4 sizes)

Sukenari

Availability: Normally ships within 1 to 6 days



Over 80 years of experience in knife making and knowledge of ancient forging techniques have enabled Sukenari to create fine masterpieces with special steels “ZDP-4”

ZDP-4 is a new generation of special Powdered Powdered Steel.

The ZDP-4 cutting edge is forge-welded with soft stainless steel for improved toughness and ease of maintenance. 

Finely mirror polished, ZDP-4 Yanagiba knife (HRC64 to 65) is beautifully hand sharpened using a complex hand sharpening process that uses water-cooled grinding wheels. This is one of the most important handcrafting processes, as it allows Sukenari to make knives that possess excellent blade geometry and cutting performance.

Sukenari ZDP-4 Yanagiba knife is fitted with a comfortable octagonal Japanese Yew wood handle that has a water buffalo horn ferrule / collar. A matching magnolia wood Saya (Sheath) is also supplied for safekeeping.

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: Sukenari ZDP-4 Yanagiba

Blade Material: ZDP-4

Rockwell Hardness (HRc): 64 to 65

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagon Shaped Yew Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

 

Yanagiba 240mm (9.4")
Cutting edge length: mm
Blade Thickness: mm
Blade Width: mm
Total Weight: g

Yanagiba 270mm (10.6")
Cutting edge length: mm
Blade Thickness: mm
Blade Width: mm
Total Weight: g

Yanagiba 300mm (11.8")
Cutting edge length: mm
Blade Thickness: mm
Blade Width: mm
Total Weight: g
Yanagiba 330mm (12.9")
Cutting edge length: mm
Blade Thickness: mm
Blade Width: mm
Total Weight: g

 

 

Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.

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 Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.