Price: 900,00 €
In stock
Yanagiba is a classic Japanese knife for preparing sushi and sashimi. Its long blade, tapering toward the tip, enables long, smooth strokes when slicing fish and seafood. The single-bevel (asymmetric) grind allows for extreme precision and a perfectly smooth cutting surface.
This specimen is made from high-carbon steel, which guarantees very high sharpness and excellent edge retention, while requiring regular and mindful maintenance.
The wooden handle in Japanese style (Wa) provides good balance and a secure grip even during extended work.
Knife type: Yanagiba (sashimi)
Total length: 341 mm
Blade length: 200 mm
Blade thickness: 3 mm
Blade height: 22 mm
Weight: 90 g
Grind: single-bevel (Japanese)
Steel: high-carbon, forging – Ni Mai – two-layer construction, where the hard core forms one side of the blade, and the other is made from more flexible steel for better work control
Handle: wood, wa style
関孫六 (Sekimagoroku)
This is a traditional brand/line originating from the city of Seki – one of the most famous locations for Japanese knife forging.
“Magoroku” refers to a legendary master blacksmith and is a symbol of quality and craftsmanship.
Also visible on part of the blade is the character:
武 (Take / Bu)
Meaning: “warrior”, “weapon”, “martial art” – often used in the context of mastery and discipline.
To maintain blade quality, you must strictly follow these rules:
After each use, wash the knife by hand in lukewarm water (without detergent).
Immediately after washing, dry thoroughly with a soft cloth.
Never leave the knife wet or in the dishwasher.
Store the knife in a dry place – preferably on a magnetic strip or in a saya.
From time to time, apply a thin layer of oil (e.g. camellia oil or food-grade mineral oil).
**Natural patina is a normal phenomenon – it protects the blade and testifies to the authenticity of high-carbon steel.
