Yanagiba Knife, Left handed, Shirogami 2 Carbon Steel, Iron Clad, Kurouchi and Tsuchime Finish - Ittetsu

Ittetsu is a relatively new maker for us, but what we have seen we have been very impressed with.

SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. The traditional single bevel edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. This version single bevelled edge is designed for left handed users. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones.

STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. 

FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.

Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finish comes in many different forms from the traditional round hammer marks to more modern patterns.

HANDLE: Magnolia D-shaped handle with a plastic ferule

LENGTH: 240mm and 270mm in length

MAKER: Ittetsu - Echizen, Japan

These knives are hand-forged so there may be slight variations in measurements and finishes.