Shape | Yanagiba |
---|---|
Blade Length | 240 mm |
Steel Type | Shirogami #2 (White Carbon Steel)
With Carbon Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 62–63 |
Edge/Bevel | Single Bevel - Right Bias |
Handle | Wa (Japanese) Handle - Octagon Magnolia Water Buffalo Horn Collar |
Blacksmith/Maker | Yoshikazu Tanaka |
Sharpener | Shotaro Nomura |
Made in | Sakai, Osaka, Japan |
Brand | Hado Sakai |
A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.
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 Yoshikazu Tanaka -