Japanese Knives
Sharpening
Shuji Toyama Aogami Kurouchi Nashiji Kengata Yanagiba 300mm
1,082.00
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.
| Shape | |
|---|---|
| Blade Length | |
| Steel Type |
Rust Prone ⓘ
This knife can rust, click to learn more.
|
| Rockwell Hardness | 62–63 |
| Blacksmith | |
| Edge/Bevel | |
| Handle | Octagon |
| Made in |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
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