| Shape | Yanagiba |
|---|---|
| Blade Length | 270 mm |
| Steel Type | Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding |
| Rockwell Hardness | 61-63 |
| Edge/Bevel | Single Bevel - Right Bias |
| Handle | Wa (Japanese) Handle - Magnolia wood handle with Black pakka collar |
| Brand | Akira Sasaoka |
| Made in | Tosa, Kochi, Japan |
Garage Sale Disclaimer/Rules
➤ No holds, no special deals, no discounts, items are priced to move!
➤ First come, first served.
➤ No pre-sales, we gotta keep it fair!
➤ Retail location inventory is exclusive to each store on the first day. So come in early!
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.
About the Maker - Sasaoka-san and his brother are well known Tosa knife-makers that specialize in single-bevel blades. They're known for using blue carbon steel as opposed to white carbon steel, the steel typically used for debas, yanagibas and usubas. We originally carried their work with the Masakage single-bevel line, but they have since forged out their identity as knife-makers and produce blades under their own brand.
