Price: 1.950,00 €
In stock
Yanagiba is a classic Japanese sushi and sashimi knife, designed for slicing in a single, long stroke from heel to tip. Its narrow, long blade minimizes friction and allows for a perfectly smooth cutting surface, which is crucial when working with raw fish. The 4 mm thickness provides stability for the long blade, and the 33 mm height ensures precise control over the cutting path. The Japanese-style handle (wa-handle) is light and well-balanced, allowing the knife to naturally ‘pull’ through the product under its own weight.
Knife Type: Yanagiba
Overall Length: 420 mm
Blade Length: 262 mm
Blade Thickness: 4 mm
Blade Height: 33 mm
Weight: 174 g
Grind: Single bevel (right-handed)
Purpose: Sashimi, sushi, fish fillets, delicate meats
Blade Material: High-carbon steel, forged – Ni Mai – two-layer construction, where a hard core forms one side of the blade, and the other is made of more ductile steel for better control
Handle: Wooden, traditional, Japanese style (wa)
Kanji Translation:
The blade features Katakana and Kanji characters:
「ハヤシ」(Hayashi) – phonetic transcription in Katakana, read as Hayashi – most often the name of the blacksmith, maker, or brand.
「作」(saku) – “made by / work / craftsmanship”.
Full Inscription Meaning:
“ハヤシ作” – “Made by Hayashi” / “Master Hayashi’s Work”.
High-carbon steel requires systematic, conscious care:
After each use, thoroughly wash the blade with lukewarm water.
Immediately dry with a soft cloth — do not leave the blade wet even for a few minutes.
After drying, apply a thin layer of protective oil (e.g., camellia or mineral oil).
Store in a dry place, preferably in a saya (wooden sheath) or on a magnetic strip.
Do not wash in a dishwasher or leave in water.
Avoid cutting hard products (bones, frozen foods, pumpkin with skin).
Sharpen exclusively on water stones (recommended grits: #1000 / #3000).
**Over time, a patina will appear on the blade — this is a natural, protective layer and not a defect.
This model is designed for the discerning user who wants to work with a tool of true craftsmanship, not mass production.
