Tadafusa Hocho Kobo Yanagiba 210mm HK-7

Yanagiba

The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.


Knife Shape Yanagiba
Blade Length 210mm
Steel Type
SLD Stainless Steel
Rockwell Hardness 60:62
Handle Shape Oval
Handle Material
Chestnut handle with welded bolster
Manufacturer Tadafusa
Knife Line Tadafusa Hocho Kobo
Care for stainless steel knives

  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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