Japanese Yanagiba Knife 19.2 cm NJY009

Knife characteristics

Yanagiba is a traditional Japanese knife for slicing raw fish into sashimi and nigiri. The long, tapering blade enables a single, continuous cut from heel to tip, minimizing oxidation and fiber tearing. The low blade height and thin profile support ultra-precise control. High-carbon steel provides exceptional sharpness and ease of sharpening, at the cost of increased susceptibility to patina and corrosion – this is a material for the informed user.

Technical specifications

Knife type: Yanagiba

Overall length: 332 mm

Blade length: 192 mm

Blade thickness: 3 mm

Blade height: 26 mm

Weight: 97 g

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

Handle: wood (traditional Japanese form with metal ferrule)

Kanji translation:

「天國重 特製」

Literal translation:

• 天 (ten) – heaven

• 國 (koku, kuni) – country / nation

• 重 (shige / juu) – heavy, esteemed, important (often part of a name or brand)

• 特製 (tokusei) – special product / special production / special edition

High-carbon steel knife care

After each use, wash in warm water without detergents and dry thoroughly with a soft cloth – within 2–3 minutes of finishing work.

After drying, apply a thin layer of protective oil (e.g. camellia oil or food-grade mineral oil).

Never leave the knife wet or in the sink – the steel begins reacting with moisture almost immediately.

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

Sharpen only on whetstones – recommended grits: 1000 / 3000 / 8000.

**Developing patina is natural and protects the steel – it is not a defect.