150mm Yanagiba Hocho
150mm Yanagiba Hocho
150mm Yanagiba Hocho
150mm Yanagiba Hocho
150mm Yanagiba Hocho
150mm Yanagiba Hocho
150mm Yanagiba Hocho
150mm Yanagiba Hocho
150mm Yanagiba Hocho
150mm Yanagiba Hocho
150mm Yanagiba Hocho
150mm Yanagiba Hocho

Hitohira Kikuchiyo Rikichi | 150 Yanagiba Knife

$319 Sale Save

or 4 payments of $80 AUD w/ Afterpay

Hand forged by Kikuchiyo blacksmith of Sakai, Yanagiba this small are rare to see. Could be useful as a utility knife for certain ingredients, or fish slicing of course. Just 1 available, pictured.

  • Hitohira Japanese Kitchen Knife
  • Kikuchiyo Blacksmith, Rikichi Sharpener
  • Saki, Japan
  • 150mm Yanagiba Knife
  • Aogami (Blue) #2, Soft Iron Clad
  • Ho Wood Octagonal Handle w/ Buffalo Ferrule
  • Right Hand Bevel
  • Hand-crafted in Japan
  • 284mm Total Length / 141mm Edge Length / 2.9mm Thickness / 26mm Height / 88g

 

* As our kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.

* Carbon steel will change colour (Patina) in use, care is required to prevent rust.

 

Japanese Kitchen Knives, Whetstones & Woodworking Tools 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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