ZA-18 Yanagiba Damascus 270mm (10.6")
Best To Use
(click on icons for more knives)
Yanagiba Damascus 270mm is a traditional Japanese knife. Due to its long and thin blade it is mainly used for cutting thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks). This handmade Yanagiba from Yoshida Hamono has a core made of a special ZA-18 steel - very similar to VG-10 steel but slightly harder - tempered to 62 HRC. This extremely hard steel will hold sharpness for a very long time. The outer layers of the blade consist of a simple Damascus pattern which additionally protects the steel and gives it a unique design. Yanagiba is single bevel and suitable for right-handed chefs. It has a traditional Japanese handle from rosewood with a ferrule made of black tropical pakka wood. The knife is resistant to rust.
Protective wooden Knife sheath (Saya) is included with the knife (as seen on pictures).
Yanagiba Damascus are available in 3 sizes:
ZA-18 (very similar to VG-10)
|Handle type / wood||
Japanese / Rosewood
|Hardness (HRC scale)||62|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.