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The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more
Product Code: KITA-SHIRO-RWO-YNG-240
Steel Type: Shirogami #2 (White #2 Carbon Steel) Core clad in "Suminagashi" Damascus Pattern
Handle Material: Rosewood Handle with Pakkawood Bolster
Rockwell HRC: 60:63
Blade Length: 240mm, 9.4 inch
Bevel: Traditional Single Bevel (Right Handed)
About the Yanagi: The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction.
About Hideo Kitaoka: Born in 1950, Hideo Kitaoka is the only master blademsith in Takefu Village specializing in Single Beveled Traditional Japanese Stye Knives. Sticking with tradition, Kitaoka ony uses Carbon steels to forge his knives, which in itself is an incredible feat since high carbon knives take alot more skill and is alot more difficult to forge and heat treat. His "Suminagashi" or Damascus finish is truly unique and eye-catching on his Single Beveled knives.
