Tsunehisa Yanagi 270mm (10.6")
Best To Use
(click on icons for more knives)
Yanagiba 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). It is one of the "holy trinity" of Japanese classic kitchen knives for sushi preparation. The length of this single beveled blade (right-handed users only!) is 270mm (10.6").
The blade consists of 2 layers of steel - the harder steel AUS-8 (58 HRC) and a layer of softer stainless steel (SUS405) are forge welded together in what is known as "nimai" construction. The knife is very easy to maintain and great for grinding on water stones.
The knife has a minimalistic polished blade and is fitted with a traditional japanese (Wa) handle made of Rosewood with a darker wood ferrule.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
The steel used for the blade of this knife was madein Aichi Steel Plant, Japan. This is an entry grade Japanese steel used in manufacturing kitchen knives. The AUS-8 has slightly less carbon, is rust resistant, excellent for sharpening. Hardness around 58 HRC, meaning it is a slightly softer steel, but of high quality nontheless.
Composition: Carbon (C) 0.7-0.75%, Chromium (Cr) 13-14.50%, Vanadium 0.10-0.26%, Molybdenum (Mo) 0.10-0.30%
Where the blade meets the handle, you may notice a special feature called Machi spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. So don't worry, it is not a flaw in assembly of the blade and the handle, but rather a homage to japanese forging tradition that could be displayed on a magnet right there on your kitchen wall. :)
|Hardness (HRC scale):||58|
|Handle type / wood:||
Japanese / Rosewood
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.