Tanaka Yanagiba Damascus 240mm (9.5")
Best To Use
(click on icons for more knives)
Tanaka Yanagiba Damascus 240mm 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).
The knife is chisel ground (single bevel) and is suitable only for right-handed users. The blade is forged in Aogami #2 Blue steel, one of the most preferred steels by Japanese sushi chefs. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not washed and wiped dry after every use, they will develop rust. The Aogami #2 core is sandwiched into 17-layers of gorgeous Damascus pattern which makes every yanagiba a one-of-a-kind!
The remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.
|Steel type:||Aogami #2|
|Hardness (HRC scale):||61-62|
|Overall length:||380mm (15.0")|
|Blade length:||240mm (9.5")|
|Spine thickness:||4.0mm (0.16")|
|Weight:||160g (5.6 oz)|
|Handle length:||133mm (5.2")|
|Handle type / wood:||Japanese / Magnolia|
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.