Akira Sasaoka Aogami Kurouchi Yanagiba 240mm

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About the Shape -Yanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.

Knife Shape Yanagiba
Blade Length 240mm
Steel Type Aogami #2 (Blue Carbon Steel)
Rockwell Hardness 61:63
Handle Wa (Japanese) Handle, Octagon rosewood handle with black pakkawood collar
Blacksmith/Maker Akira Sasaoka

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