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The pinnacle of performance and craftsmanship.
- Hitohira Togashi Mizu Honyaki
- 330mm Yanagiba Knife
- Togashi Blacksmith, Sakai, Japan
- Kenya Togashi Sharpener, Sakai, Japan
- Shirogami (White) #1 High Carbon Steel
- Mizu Honyaki Construction
- Taihei Ebony Handle & Buffalo Ferrule
- Ho Wood Saya Included
- Hand-Forged & Hand-Crafted in Japan
- Edge Length: 320mm | Overall Length: 488mm | Blade Height: 38mm | Weight: 291g | Blade Thickness: 3.8
* Knife as pictured, just 1 is available. Measurements are a guide only.
* High carbon steel chef knives will change colour (patina) in use, a small amount of care is required to prevent rust.
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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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