Yanagiba Knife Specs
- Blade Type: Single-bevel
- Blade Length: 21–30 cm
Yanagiba are kitchen knives for cutting sashimi. They can slice with their blade's entire length in one stroke, preventing the fish's tissues from being crushed. They make elegant and smooth cuts resulting in delicious sashimi with stunning texture.
Yanagiba knives feature a slight dent on their flat back to prevent getting stuck in the sashimi. These knives are regarded as an irreplaceable tool by professionals who prepare sashimi.
Blue steel (Aogami (Blue) steel #2), which has the best overall balance of performance, is mainly used for carbon steel. Specifically, Aogami (Blue) steel #2 has the following features:
- Contains chromium and is rust-resistant.
- High hardness (HRC60) and good sharpness.
- Tough blade and resistant to spills.
- Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.
From ¥9,700 - ¥10,500
From ¥14,400 - ¥15,200
From ¥42,900 - ¥48,400
From ¥9,000 - ¥9,800
From ¥10,800 - ¥11,400
From ¥40,700 - ¥43,800
From ¥36,300 - ¥38,700
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