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About the Shape: The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.
| Knife Shape | Yanagiba |
|---|---|
| Blade Length | 300mm |
| Steel Type |
Uddeholm Swedish Carbon Steel |
| Rockwell Hardness |
61:63 |
| Handle |
Wa (Japanese) Handle, D-Shaped magnolia wood handle with water buffalo horn collar |
| Blacksmith | Shigefusa |
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