Price: 900,00 €
Out of stock
Yanagiba is a traditional, single-bevel Japanese knife designed primarily for slicing fish for sashimi and sushi. Its long, narrow blade allows for single, fluid strokes, preserving the product’s texture and preventing fiber tearing. High-carbon steel quickly achieves aggressive sharpness and retains it for a long time, ensuring surgical precision.
The natural wood handle in a wa-style offers lightness and full control over the blade. This knife is perfect for sushi chefs and kitchens where quality and cutting precision are paramount.
Knife Type: Yanagiba
Overall Length: 336 mm
Blade Length: 204 mm
Blade Thickness (Spine): 4 mm
Blade Height: 30 mm
Weight: 119 g
Material: High-carbon steel, honyaki forging – a monolithic knife forged from a single piece of high-carbon steel, differentially hardened, offering maximum sharpness at the cost of higher maintenance requirements
Handle: Japanese-style wood (wa)
Grind: Single-bevel (right-handed)
Kanji Translation:
The blade features the characters:
宗次作 (Mune-tsugu saku)
宗 (Mune / Sou) – master’s name / brand name
次 (Tsugu / Ji) – “successor,” “continuation,” a common element in artisans’ names
作 (Saku) – literally: “made by,” “work”
Full meaning: – “Made by Munetsugu (宗次)”
To maintain the blade’s full properties and prevent corrosion:
After each use, immediately rinse and thoroughly dry the blade.
Do not leave the knife wet or in the sink.
Every few days, apply a thin layer of camellia / food-grade oil to the blade.
Store the knife in a dry place – preferably in a saya or on a magnetic strip.
Sharpen exclusively on water stones (1000–3000 grit).
Avoid contact with bones, frozen foods, and hard plastic cutting boards – use wood.
