The Yanagiba knife is a specialized tool designed for cutting animal-based ingredients, particularly fish, which is why it is often referred to in Japan as the sashimi knife. Its single-bevel edge allows it to achieve an extreme level of sharpness, essential for preparing sushi and sashimi, as it directly affects the taste of the dish. Compared to double-beveled knives, Yanagiba is almost twice as sharp.
This model, with a 270 mm blade, is considered the ideal choice for both professionals and enthusiasts. The long blade enables precise and clean cuts in a single stroke, even with larger pieces of fish or meat.
The blade is forged from Shirogami #2 steel, known as one of the best materials for this type of knife. Its texture closely resembles Tamahagane steel, traditionally used for making katanas in Japan for centuries. It is water-tempered, reaching a hardness of 61-62 HRC, which expert blacksmiths consider perfect characteristics for single-bevel knives.
The octagonal handle geometry is characteristic of traditional Japanese craftsmanship. In addition to enhancing beauty and uniqueness, it provides the user with a better grip. Handles from the Kikuzuki series are made from dark-shaded Japanese oak.
Note: This knife is suitable only for right-handed users.
Technical Specifications:
Manufacturer: Sakai Kikumori
Blade Type: Yanagiba
Blade Length: 270 mm
Total Length: 415 mm
Knife Weight: 208 g
Blade Edge: Single bevel
Spine Thickness: 3.8 mm
Steel Type: White 2 (carbon steel)
Hardness HRC: 61-62
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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