Japanese Yanagiba Knife 18 cm NJY010

Features

Yanagiba (lit. “willow leaf”) is a traditional Japanese knife for slicing raw fish for sashimi and portioning fillets. Its slender, long blade allows for a single, smooth cut without “sawing,” preserving the texture and flavor of ingredients. The profile with a distinct taper towards the tip reduces friction, and the thin geometry enhances cutting precision.

Technical Specifications

Type: Yanagiba

Overall Length: 322 mm

Blade Length: 190 mm

Blade Thickness: 3 mm

Blade Height: 26 mm

Weight: 73 g

Steel: High-carbon, forged – Honyaki – a single-piece knife forged from one piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of higher maintenance requirements

Construction: Typical for Japanese knives, thin and hard blade

Handle: Traditional, wooden (wa-style) with a metal ferrule

Kanji Translation:

On the blade (vertical inscription):

• 土佐 (Tosa) – a historical province of Japan, now Kōchi Prefecture; a renowned region for tool and knife manufacturing.

• 清 (Kiyoshi / Sei) – master’s/brand’s name or character, lit. “pure,” “clear.”

• 特製 (Tokusei) – “special production,” “special make.”

Full text:
“Tosa Kiyoshi – special make” / “Special production from the Tosa region”.

On the oval label on the handle:

• 安来鋼入 (Yasuki-hagane iri) – “Yasuki steel in the core / Yasuki steel used” (high-quality Japanese carbon steel from Hitachi)

• 土佐 (Tosa) – region of origin

• 別打保証品 (betsu-uchi hoshō-hin) – “separately forged product / guaranteed product”

Full meaning:
“Product from the Tosa region, with a Yasuki steel core, hand-forged – guaranteed product”.

Intended Use

• Slicing sashimi, sushi, fish carpaccio

• Precise portioning of fillets

• Delicate tasks in Japanese cuisine

Maintenance – High-carbon steel (mandatory practice)

After each use, wash the blade with lukewarm water (without aggressive detergents).

Immediately dry with a soft cloth – do not leave moisture.

Before storing, apply a thin layer of oil (e.g., camellia, mineral oil).

Store in a dry place, preferably in a saya or on a magnetic strip, in low humidity.

Do not wash in a dishwasher, do not store in leather sheaths (they retain moisture).

Sharpen on water stones (recommended grits: #1000 / #3000).

**Patina and minor discolorations are a natural and desired effect of high-carbon steel – they are not a defect.