Yanagiba Knife, Shirogami 2 with iron cladding, mirror polished finish, Choyo range - Sakai Kikumori
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. 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. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Polished. Please note that the colourful pattern on the blade, visible in the photos, is the result of the temporary oil layer on the steel.
HANDLE: Octagonal Magnolia wood handle with black buffalo horn ferule
LENGTH: 240mm, 270mm or 300mm in length.
MAKER: Sakai Kikumori
RANGE: Choyo