This 13.6" (346mm) Yanagiba Sushi Knife is built with the one single purpose - to slice.
It's the perfect knife to use for slicing ultra perfect Sashimi and other sushi cuts. This knife is also accomplished at tasks involving large roasts and meat cuts like a boneless Prime rib, Brisket, or Tri-Tip.
The blade is made from super tough 80Crv2 high carbon steel - it is a well known steel for it's high strength and edge retention. The steel is tempered to 61-63 HRC.
The Japanese styled Wa handle is octagonal and tapered from back to front. It is built of a top layer of stabilized Maple Burl, then copper, Natural cloth Micarta, a second layer of copper and White oak to finish the rear.
The different tones between the combination of burl, copper, micarta and the oak complement each other as much as they serve the efficient task of providing a comfortable handle to wield the large blade.
A matching Saya (wooden sheath) was built in White oak to perfectly fit it's blade. A small copper and micarta pin hold the knife in place during storing and transport.
I've found the saya myself to constantly use my sayas for my knives as it protects them from the environment while not in use.
Knife Details:
Blade material: 80Crv2 High Carbon Steel, 61-63HRC
Handle Material:
- Stabilized Maple Burl
- Copper
- Natural Cloth Micarta
- White oak
- Tung Oil instrument Finish
Weight: 6.4oz (181grams)
