Japanese Yanagiba Fish Slicer knife Traditional single Bevel Sydney Australia
Japanese Yanagiba Fish Slicer knife Traditional single Bevel Sydney Australia
Japanese Yanagiba Fish Slicer knife Traditional single Bevel Sydney Australia
Japanese Yanagiba Fish Slicer knife Traditional single Bevel Sydney Australia
Japanese Yanagiba Fish Slicer knife Traditional single Bevel Sydney Australia
Japanese Yanagiba Fish Slicer knife Traditional single Bevel Sydney Australia
Japanese Yanagiba Fish Slicer knife Traditional single Bevel Sydney Australia
Japanese Yanagiba Fish Slicer knife Traditional single Bevel Sydney Australia
Japanese Yanagiba Fish Slicer knife Traditional single Bevel Sydney Australia
Japanese Yanagiba Fish Slicer knife Traditional single Bevel Sydney Australia

Ittetsu

Ittetsu Kurouchi | 240mm Yanagiba Knife

$272 Sale • Save

or 4 payments of $68 AUD w/ Afterpay

Hand forged in Echizen Japan with White 2 high carbon steel, these are something very different to what we normally see in single bevel knives. Kuro (black finish with tsuchime (hammer tone) is normally not seen in this realm, especially at this price point. Something we have been chasing for years and super happy to present here.

 

Handles and finish level are a little lower than other single bevels but heat treatment is great with high sharpness potential

  • Ittetsu Japanese Knife
  • Echizen, Japan
  • 240mm Yanagiba Knife
  • Kurouchi Tsuchime finish
  • Shirogami (white) #2, Soft Iron Clad
  • Japanese WA Handle:
    • Raw Magnolia Wood
    • Plastic Ferrule
  • Hand-forged in Japan
  • Edge Length: 237mm |Overall Length: 385mm | Blade Height: 36mm | Weight: 175g
  • Blade Thickness: (A) 4.7 (B) 3.7 (C) 0.6

 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

*High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.

 

Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Yanagiba (Slicing Knife)

The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving

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