Yamato Yanagiba Knife

The a versatile, double-edged knife designed to excel in fish and seafood preparation while also handling various light kitchen tasks. Its symmetrical sharpening allows for both right and left-handed use, expanding its utility beyond seafood to a range of light kitchen tasks.

Crafted to be lightweight and comfortable, the Yanagiba is the preferred choice for both professional and home chefs. The knife's traditional Japanese design and gentle curve enhance ease of use, making kitchen tasks a pleasurable experience.

The handle, fashioned from dark laminated magnolia wood and shaped in the classic Japanese oval style, offers a secure and comfortable grip. Treated with high-quality resin, the handle is protected from moisture and bacteria.

The blade is meticulously constructed with three layers of Sanmai steel, featuring an AUS8 Japanese stainless steel core for exceptional durability and edge retention. A stainless steel guard seamlessly joins the blade and handle for added safety and durability.

⋄ Made in Seki, Gifu, Japan
⋄ 3 Layer Sanmai Steel Blade; AUS8 Japanese stainless steel core
⋄ Reinforced Laminated Magnolia Wood Handle
⋄ L: 330 𝗆𝗆 (Blade Length: 205 𝗆𝗆)
⋄ 130 𝚐

A Yanagiba, meaning "willow leaf blade," is specifically designed for slicing raw fish into delicate sashimi. While primarily associated with sushi preparation, this knife can also be effectively used for trimming meat fillets.

The Yamato series incorporates both DEBA and YANAGIBA knives, each featuring a double-edged blade that accommodates both left and right-handed users. To further enhance performance, the Yamato blades are adorned with hammered marks that effectively prevent food from adhering to the surface.

The blade is crafted from three layers of Sanmai steel, featuring an AUS8 Japanese stainless steel core. This construction provides exceptional durability and edge retention.

Care:

Please note that carbon steel blades require a few extra steps to keep them working in tip top condition:
Always wash your knife by hand in warm soapy water and dry without delay.
Storage in a wooden knife block or magnetic rack is recommended.
It is a good idea wipe blade edge with Camellia Oil regularly to protect it from oxidising. Not following these steps will result in the oxidisation of the inner layer of carbon steel. This can be removed by sharpening and coating with oil.This can be removed by sharpening and coating with oil.
Never put your knife in the dishwasher or leave it wet for too long.
It is recommended to use a sharpening whetstone, not a steel, to sharpen your knife. Steels re-align a blade, but the most precise sharpening is done with a stone.