Japanese Yanagiba Fish Slicing Knife Sydney Melbourne Perth Adelaide Brisbane Canberra Australia
Japanese Yanagiba Fish Slicing Knife Sydney Melbourne Perth Adelaide Brisbane Canberra Australia
Japanese Yanagiba Fish Slicing Knife Sydney Melbourne Perth Adelaide Brisbane Canberra Australia
Japanese Yanagiba Fish Slicing Knife Sydney Melbourne Perth Adelaide Brisbane Canberra Australia
Japanese Yanagiba Fish Slicing Knife Sydney Melbourne Perth Adelaide Brisbane Canberra Australia
Japanese Yanagiba Fish Slicing Knife Sydney Melbourne Perth Adelaide Brisbane Canberra Australia
Japanese Yanagiba Fish Slicing Knife Sydney Melbourne Perth Adelaide Brisbane Canberra Australia
Japanese Yanagiba Fish Slicing Knife Sydney Melbourne Perth Adelaide Brisbane Canberra Australia

Hitohira Tanaka Manzo | 270mm Yanagiba Knife

$680 Sale Save

or 4 payments of $170 AUD w/ Afterpay

Hand forged in Sakai Japan by legendary blacksmith Yoshikazu Tanaka, sharpened by one of the best single bevel sharpeners Manzo, this beautiful Yanagiba is hand-crafted with shirogami (white) steel with an ebony handle and saya included.

  • Hitohira Tanaka Japanese Kitchen Knife
  • 270mm Yanagiba Knife
  • Yoshikazu Tanaka Blacksmith
  • Manzo Sharpener
  • Shirogami (White) #2, Soft Iron Clad
  • Ebony Japanese Handle w/ Buffalo Ferrule
  • Ho Wood Saya Included
  • Hand-Crafted in Japan
  • Edge Length: 261mm |Overall Length: 416mm | Blade Height: 33mm | Weight: 212g
  • Blade Thickness: (A) 3.9 (B) 3.3 (C) 0.9

  

* 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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