Hand forged in Osaka, Japan by master blacksmith Kikuchiyo and master sharpener Manzo, these exceptionally good value yanagiba knives are the perfect work-horse for professional chefs and serious home cooks.
- Hitohira Kikuchiyo Manzo Japanese Kitchen Knife
- 270mm Kiritsuke Yanagiba Knife
- Aogami (Blue) #2 Steel Core, Soft Iron Clad
- Ho Wood Japanese Handle w/ Buffalo Ferrule
- Right Hand Single Bevel
- Timber Saya Included
- Hand-crafted in Japan
- Edge Length: 258mm |Overall Length: 412mm | Blade Height: 33mm | Weight: 172g
- Blade Thickness: (A) 3.8 (B) 2.9 (C) 1.2
* 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 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.