Hand crafted in Echizen Japan with White 2 high carbon steel, these are an amazing entry level single bevel traditional Japanese knife. Grind and finish is rougher than the more expensive models, as is the handle, but getting a carbon steel hand-forged single bevel for this price is unheard of normally.
- Ittetsu Japanese Knife
- Echizen, Japan
- 330mm Yanagiba Knife
- Warikomi (Forge-Welded)
- Shirogami (white) #2, Soft Iron Clad
- D-Shaped, Japanese WA Handle:
- Raw Magnolia Wood
- Plastic Ferrule
- Handcrafted in Japan
- Edge Length: 322mm | Overall Length: 486mm | Blade Height: 39mm | Weight: 269g
- Blade Thickness: (A) 4.8 (B) 3.6 (C) 1.3
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements are a guide only.
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.
Godammit, ProTooling are the best.
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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
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Chef Rang - Master, Celebrity, Legend
