Making single-ground knives like the Yanagiba requires exceptional skills and extensive blacksmith experience. That's why we recommend that you buy these knives from proven manufacturers like Sakai Takayuki.

Yanagiba is a knife intended for cutting food of animal origin, especially fish, so in Japan it is also called a sashimi knife. The single-sided ground blade allows this knife to achieve an extreme level of sharpness, which is crucial in the preparation of sushi and sashimi because it directly affects the taste of the dish itself. These knives, in theory as well as in practice, are almost twice as sharp as classic double-sided sharpened knives.
This specimen with a 27cm long blade is considered the ideal size for a Yanagiba knife and is recommended for both professionals and hobbyists. The long blade allows you to cut larger pieces of fish or meat in one go, leaving a perfectly clean cut.

This knife is made of Shirogami #2 steel which is considered the ideal material for making this type of blade. Shirogami steel is most similar in texture to Tamahagane steel, which has been used for centuries to make katanas in Japan. It is tempered exclusively in water and achieves a hardness of 61-62HRC, which many experienced blacksmiths consider perfect characteristics for single bevel knives.

The extremely high-quality handle of this knife is D-shaped and made of Japanese yew wood combined with buffalo horn, which is the traditional style of knife handle in Japan.

***NOTE***
- This knife is suitable exclusively for right-handed users.
-This knife comes with a certificate of origin and a forge warranty.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.
After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher
- Cutting frozen foods
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about the maintenance of knives on our blog: "Maintenance of Japanese knives"
We also advise you to read our blog about carbon knives: "Carbon knives - Patina"
Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.