Yanagiba Knives
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.
Steel
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.
Koyanagi Kurouchi 120 mm (4.7 in) Aogami (Blue) #2 Double-Bevel
From ¥15,000 - ¥15,500
Yanagiba 300mm(11.8in) Aogami (Blue) No.2 Single-Bevel
From ¥42,900 - ¥48,400
Sujihiki Kurouchi 210 mm (8.3 in) Aogami (Blue) #2 Double-Bevel
From ¥17,500 - ¥18,000
Koyanagi Kurouchi 90 mm (3.5 in) Aogami (Blue) #2 Double-Bevel
From ¥13,500 - ¥14,000
Koyanagi Kurouchi 150 mm (5.9 in) Aogami (Blue) #2 Double-Bevel
From ¥15,500 - ¥16,000
Yanagiba Kurouchi Black finished 270mm (10.6in) Aogami (Blue) No.2 Single-Bevel
From ¥40,700 - ¥43,800
Yanagiba Kurouchi 240 mm (9.4 in) Aogami (Blue) No.2 Single-Bevel
From ¥36,300 - ¥38,700
Showing items(s) 1-15 of 15.
