About the Shape - 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, which is called “single bevel”, and allows it to cut more precisely than other blades. 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.
About Haruyuki Ginjo - This single bevel series is forged and sharpened in the city of Sakai in Osaka Prefecture. Sakai is renowned for making kitchen knives, and it is said that 90% of professional chefs in Japan use knives from Sakai. The Haruyuki Ginjo embodies Sakai quality. Its nicely polished choil and spine make the knife more comfortable to hold and the kireha (the outside angled part of the knife) is sharpened to a very at edge which makes sharpening a breeze.
Shirogami (white) carbon is pretty darn great. It’s super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The hard white carbon steel is forge-welded to a piece of softer carbon steel.