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The Sakai Yanagiba 300mm is a lovely, classic Japanese knife. Yanagibas are always single-beveled. The front, right side, of the blade has a primary bevel starting about midway down the blade face. The edge gets a secondary micro bevel. The back face of this knife is slightly scooped out (concave) to easily detach the sliced fish from the blade after cutting.
The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core. This is a reactive blade that requires complete drying and cleaning after use.
This is a no frills knife with great fit and finish. A simple but comfortable Ho wood oval handle is matched to a buffalo horn ferrule. A matching custom saya and pin are provided to protect the blade. While yanagis are used mainly for sushi and fish slicing, many chefs are now using them for other slicing purposes.Weight: 6.8 ounces
Blade Length: 293 mm
Overall Length: 449 mm
Spine Thickness at Base: 3.9 mm
Blade Height: 34.7 mm
The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core. This is a reactive blade that requires complete drying and cleaning after use.
This is a no frills knife with great fit and finish. A simple but comfortable Ho wood oval handle is matched to a buffalo horn ferrule. A matching custom saya and pin are provided to protect the blade. While yanagis are used mainly for sushi and fish slicing, many chefs are now using them for other slicing purposes.
