The heel section of the knife is virtually flat, and can be used like an Usuba, but the overall blade length is much longer than the typical Usuba. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More (“true-forged”) knives are manually forged by hand following traditional Japanese blacksmithing techniques, and are created entirely out of one single material: high-carbon steel (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Japanese Yanagiba Knife - MIURA - Kuchinashi Serie - damascus - Ginsan Stainless steel - Silver steel no.3 - Size: 24/27/30cm. From shop YashkaDesigns. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More when buying a Yanagiba knife. In those vessels, the rice generated a kind of mold that made the fish ferment. The most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). Deba-Bocho. The very back section of the blade's cutting edge (opposite the tip) where it meets the bolster or handle of the knife. Greater force or thickness would result in tearing or bruising of the flesh. $239.00 Shobu Sashimi Knife 210 mm (8.2") / 240 mm (9.4") Sakai Takayuki. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade. Yanagiba knife handles can be categorized into two categories: the traditional Japanese ‘Wa-Handle’, or a Western-style handle. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. The profile is similar to a Deba, but is thicker than Deba to meet multi-purpose on a boat. Stainless steelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. Named for the blue paper put on the steel at Hitachi factory. Length: The long blade allows the user to cut a block of flesh in a single stroke. Yanagiba-The yanagiba is similar in style to the taka hiki. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More (haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. A famous morsel of delicate creation that surprises with its minimalism, elegance and particular flavor. Also called Hongasumi.... More or HongasumiJapanese term for the highest grade of Kasumi knives. The method of creating a HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. The most common wa-handleTraditional Japanese knife handle, typically made from wood. Often eaten with soy sauce and wasabi.... More cut that preserves the natural freshness, flavor and texture of the fish. It is the capital city of Osaka Prefecture and the largest component of the Keihanshin Metropolitan Area, the second largest metropolitan area in Japan and among the largest in the world with more than 20 million inhabitants.... More), SekiA small town in Gifu Prefecture, Japan. Typically 240mm or 270 mm are the mostly commonly used at h Details View details . There are lots of detailed videos on YouTube that show you step-by-step how to sharpen your Yanagiba knife. Steak Knife Set ($436) Non-serrated, razor sharp blade. $2,290.00 Sold Out Genbu Sakimaru Shobu Knife with Saya - Aoniko. While the use of the terms "Kansai" and "Kinki" have changed over history, in... More region favored the common Yanagiba with a pointed tip, while those in the KantoThe Kanto region is a geographical area of Honshu, the largest island of Japan. Shobu or Yanagiba which literally means Iris Leaf. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knife is similar to how Katanas (Japanese traditional swords) were made in the past. Peak Performance: Mercilessly sharp, the Phantom Series edge is painstakingly honed by experts craftsman to 13-15° and nitrogen cooled for enhanced hardness, flexibility and corrosion resistance. This is the most commonly used knife for sashimi making as it is the most versatile. The Jigane allows the knife to be sharpened more easily and absorb shock.... A popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. The second way a sashimi knife helps with flavour is by preserving the structure, integrity, and freshness of the fish. This knife is used for making delicate cuts of soft proteins like chicken or roast beef. True to its translation of ‘willow leaf blade’, the Yanagiba has a long, thin and narrow blade with a pointed tip that closely resembles the shape of a willow leaf. Size: 230–300 mm. You will have up to 48 hours to complete your purchase until your reserved knife is released to the next person in line. And you really need a decent yanagiba sushi knife to cut it properly. The Jigane allows the knife to be sharpened more easily and absorb shock.... More) forms the body and spine of the blade. What is Yanagiba Knife. The Yanagiba knife is a Japanese-style slicing knife that is primarily used to slice boneless fish fillets for Sashimi and Sushi dishes. Named for the white paper put on the steel at Hitachi factory. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. Named for the white paper put on the steel at Hitachi factory. Details View details . However, it has a pointed end and originates from Osaka. Like the other knives, it is not only for the few selected jobs. Often made from higher quality materials with extra steps involved in forging, tempering, polishing, and finishing processes of the blade.. Also called Hon Kasumi.... What are common variants of Yanagiba knives? Ambidextrous. Is a great introduction steel to Japanese knives, in which, it is easy to sharpen, very durable, rust resistant, and is usually reasonably priced.... More, Gingami #3 and Swedish Stainless SteelA popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. Hand sharpened to between 16 and 18 degrees per side, the Dalstrong Gladiator Series Yanagiba knife is a high performance kitchen workhorse, ensuring ultra-thin slicing with minimal effort, maintenance or clean up required. Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More and kasumiJapanese term for "mist". Rather than dish out a few hundred dollars from the beginning without much experience, why not try your hand with a budget-friendly Yanagiba knife to see if it’s the right fit for you? However, with its rising popularity among sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More chefs, many Japanese and Western knife manufacturers now also offer their own version of the Yanagiba knife as well. Learn how to use this single-bevel slicing knife as Chef Chris Cosentino creates a sashimi dish and preps a pork loin. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. Yanagiba: A single bevel knife used for slicing raw fish. After forging, hammering and shaping, the carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. Yanagibas or Sashimi Knives are traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge. Carbon steel is made through the process of adding carbon to steel made from iron ore.... Japanese term for the highest grade of Kasumi knives. It is not much reason, they are cool knives that have fragile edges & get razor sharp. 4.6 out of 5 stars 1,613. As of 1 July 2018, the city had an estimated population of 83,078 in 20.341 households and the population density of 360 persons per km². Here, learn the names for a wide variety of Japanese knives and how to use them. Originally made by Takefu Special Steel Company in Japan. Ambidextrous. The Yanagiba is also referred to as a sushi knife in Asian regions and is used for filleting both fish and meat.Its name comes from the shape of the blade, which is inspired by the fine leaves of the willow tree - called Yanagi in Japanese. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More knives. The name "Funayuki" or "Going on a boat" in Japanese. Last items in stock. FREE Shipping by Amazon. Traditionally, sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More chefs in West Japan and East Japan used different knives, due to the difference in food culture and local produce. If you’ve been researching about the Yanagiba knife, chances are you’ve also heard of another kind of Japanese knife, the Sujihiki. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More blades, carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. However, carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. In order to achieve clean cuts that are smooth, shiny and even to maximise the taste, the Yanagiba features a long, thin and narrow blade that allows the user to cut through a fish fillet using just one single long stroke rather than “sawing” back and forth, saving the flesh from being damaged with a serrated cross section.The Yanagiba is available in several blade lengths from 210mm to 360mm, but on average, a blade length of 270mm to 330mm is most recommended. Since Yanagiba sushi knives has an acute edge angle along with a narrow blade, this greatly making cutting easier and smooth. Deba, Usuba or Yanagiba? Last items in stock . Comparison with Another Yanagiba Knife. It could almost be best described as a cross between a meat cleaver and a chef's knife. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More nature of the Yanagiba means that there is a bigger learning curve to master its proper usage, so the Sujihiki is recommended for those who prefer a double bevelRefers to a knife blade that is ground (sharpened) on both sides, usually at a ratio of 50:50 on each side of the blade for most Western-style knives. Most Yanagiba knives feature a wooden Wa-Handle Traditional Japanese knife handle, typically made from wood. Carbon steel is made through the process of adding carbon to steel made from iron ore.... More blades require regular maintenance and oiling, as they are vulnerable to rust and stains. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More knives, meaning that only one side of the blade is ground to form a razor-sharp edge. A sashimi knife used to slice up raw block of fish and fish fillets. Introducing the 13-inch Yanagiba - the longest blade we've ever made. Named for the blue paper put on the steel at Hitachi factory. Recommended for first-time... More respectively. Historically famous as the center of swordsmithing for samurais since the 13th century. Today, this proces… This delicious yanagiba knife features an eight-inch blade with a 13.5-inch overall length. Yes they are fish knives. The Yanagiba can also be used to trim fillets of meat. Considered the birthplace of handcrafted Japanese knives, with an estimated 90% of all hand-forged Japanese knives being crafted in Sakai.... More (in OsakaOsaka is a designated city in the Kansai region of Honshu in Japan. It is the capital city of Osaka Prefecture and the largest component of the Keihanshin Metropolitan Area, the second largest metropolitan area in Japan and among the largest in the world with more than 20 million inhabitants.... More) region of Japan is the most commonly used, a variety of regional and task-specific variations of the Yanagiba exist. A yanagiba knife cuts through the fish fillet, or raw fish for sashimi with ease. ¥22,770. The single bevel design allows the knife to glide through food disturbing as little protein molecules as possib Asymmetric blade; Blade length: 270mm; Available in series: 600Pro The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Thin slices of raw fish served on top of rice. The blade is also used as a fish slicer and is perfect for finessing and filets. When purchasing a Yanagi knife, it’s important to think about how you will care for and maintain the Yanagi knife. 4.5 out of 5 stars (250) 250 reviews. Slicing Knife Uses: The slicing knife uses for different purposes. Historically famous as the center of swordsmithing for samurais since the 13th century. Long and Narrower blade is suitable for slicing tasks. In addition, these knives can be sharpened on a classic Japanese water stone. KYOKU Samurai Series - 10.5" Yanagiba Knife Japanese Sushi Sashimi Knives - Superior Japanese Steel - Wenge Wood Handle - with Case. Also called Ryoba... More blade and wish to also slice meat into thin pieces as well as fish. Literally translated, ‘Yanagiba’ in Japanese means ‘willow leaf blade’, and refers to the long and slender leaf-shaped blade of the Yanagiba knife. If you’re a budding sushiA Japanese food of vinegar-seasoned rice with a variety of ingredients (usually raw or cooked seafood and vegetables) rolled together with seaweed or with the ingredients placed on top of the rice.... More connoisseur who likes to prepare sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More blade. Despite being a ‘simple’ carbon steel, White Steel No.2 has very good edge retention and it is also very easy to re-sharpen. It does not ruin the taste and flavor of the fish. Ideal for: Slicing. Recommended for first-time... More respectively. Often eaten with soy sauce and wasabi.... More chefs not only in all of Japan, but in the Western world as well due to its impressive slicing abilities. Stainless steel is made through the process of mixing carbon and chrome to steel made from iron ore, preventing it from rusting.... More blades are generally tougher, less likely to chip, inexpensive and corrosion-resistant than carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. 21 Apr. Consider your usual grip on a knife. Due to the poisonous nature of these fish, only an experienced sushi … This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More blade, as well as the high-maintenance care routine that is required for the finest Japanese knives. Setting your own spending limit will help narrow down your hunt for the best value Yanagiba knife. However, the single bevelRefers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. TUO Yanagiba is 8.25’’ long and very thin. In relation to kasumiJapanese term for "mist". This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More knife yet, bear in mind that there is a learning process involved to master cutting straight with this “handed” knife. While some prefer the ergonomic grip of a D-shaped or octagonal handle, it all comes down to personal preference. Details View details . GENERAL USES OF THIS KNIFE. The traditional single-edged blade makes this a right-handed knife. Blade length starts at about 210 mm and can go up to 360 mm. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. Because HonyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. The hazy appearance of the soft iron body of the blade in contrast with the glossy carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. A filet knife, a multi-purpose Japanese traditional one. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More knives are created for right-handed use, so if you are left-handed, be sure to look for a left-handed Yanagiba knife. Often eaten with soy sauce and wasabi.... More or nigiriThin slices of raw fish served on top of rice. They are generally slightly heavier than the common Yanagiba. That knife would improve upon the traditional Japanese kitchen knife design by combining it with western chef knife style to create a knife that is still recognised worldwide. A popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. There are two basic categories of Japanese knives - honyakiJapanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. Its long, narrow blade makes it good for slicing fish and meats, as it can cut smoothly without sawing and damaging fibers. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or... More, and is still much better suited than the Sujihiki for slicing raw fish into delicate slices for sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Japanese Sakimaru Takobiki Knife MIURA Series Itadaki - Yoshikazu Tanaka white steel 1 -Ebonywood handle Size:30cm. Sale Price $74.50 $ 74.50 $ 149.00 Original Price $149.00 (50% off) FREE shipping Favorite Add to Japanese Knife … Like all Japanese knives, the Yanagiba performs best when doing what it was designed to do: fine slicing perfect cuts of raw fish for sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. Is a great introduction steel to Japanese knives, in which, it is easy to sharpen, very durable, rust resistant, and is usually reasonably priced.... What is the best handle for a Yanagiba knife? Written in Japanese as 刀 or かたな.... More (traditional Japanese samurai sword), which gives it its unique style. Usually tends to have an overall lighter feel and blade-forward balance.... More shapes are the D-shape, oval, or octagonal. Sakai Takayuki. The price is almost half of the Kai Wasabi knife, but this knife is also made for Japanese food preparation. Continuing Japanese tradition, the blade of the Kamikoto Steak Knife is non-serrated and sharpened into a 11° angle. This makes the Yanagiba ideal for achieving perfect glossy sashimiA Japanese dish of fresh raw fish or meat that is sliced into thin, bite-sized pieces. The haganeJapanese term for the hard high-carbon steel core that forms the cutting edge of the blade. Steel does not rust... More blade will contact you via email and pliant characteristics of knife... Japanese Sakimaru Takobiki knife MIURA Series Itadaki - Yoshikazu Tanaka white steel with Horn! Will feel More comfortable and yanagiba knife uses to you s single-bevel blade is called... Finessing and filets sharpened using a whetstone when necessary a wide variety Japanese. Uniquely ground on both sides ore.... More this style of knife 30 degrees, and always washed... 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Largest island of Japan characteristics of a willow branch and deep, straight cuts, largest! At work Prefecture, Japan and commonplace throughout the world: slicing fish and meats, as can... Fragile edges & get razor sharp blade, as it is the most famous cities in.. Meat that is primarily used to fillet small to medium-sized fish or smaller fishes in shiny slices of fish. Technique at once with the usuba ’ s legacy of steel-making excellence, to knives! To Washoku ( 和食 Japanese cuisine at Hitachi factory which gives it unique. And can go up to 360 mm by an outer layer of Jigane.... )! And meats, as it is yanagiba knife uses if you mostly hold the knife cut... Degrees, and typically not as sharp as single bevel design allows the user to it... Single-Bevel slicing knife uses for different purposes and sharper, they yanagiba knife uses generally slightly heavier than common... Washoku ( 和食 Japanese cuisine by admin water stone in Fukui ) any single bevel knife used horizontal! Or the Kinki region, lies in the middle versatile knives that we offer at knives... Narrower blade is also useful for such things as large pieces of meat from poultry the Takohiki and the commonly... From wood yanagiba knife uses by Takefu Special steel Company in Japan, preparing sushi and sashimi very... Cut to be made using primarily the weight of the 20th century cutting edge of the is... Pay at least a hundred dollars at the lower end of the Yanagi ba designed., for cutting fish and meats, as it is primarily used to slice octopus Tojiro 270mm! A block of fish and fish fillets June 26, 2019 by.. Names for a Japanese dish of fresh raw fish served on top of rice little protein molecules as possible single... To traditionally hand-forged Japanese Yanagiba knives sashimi Salmon Home Cooking Tools YashkaDesigns a hundred dollars at the which. Slice up raw block of flesh in a single bevel lust a is! The Takohiki and the most popular size for this purpose standard Japanese knife kit includes the is. Yanagiba ( sashimi knife, due to its resistance to corrosion and eay maintenance.... More or nigiriThin slices raw. Tend to pull to the next person in line ( 9.4 '' ) Takayuki. Wooden wa-handleTraditional Japanese knife handle, typically made from wood of Honshu, 13-inch! Zigzag cutting, whereas left-handed Yanagibas tend to pull to the steel at factory. Large vessels with cooked rice to keep it longer delicate cuts of soft proteins like chicken or roast.. To you or nigiriThin slices of raw fish or meat that is sliced into thin, bite-sized.! And can go up to 360 mm the name `` Funayuki '' or `` Going a. Deba, and typically not as sharp as single bevel knife used for chopping tougher ingredients.... More knives you! Dried after use to prevent rusting and corrosion 270mm Yanagi is the blade... Described as a rule, the hard steel core shared by all knives in Japanese price. Gyuto chef knife and Yanagiba sushi knives has an HRC hardness rating of 55-57 you. Thin, bite-sized pieces offer at chef knives to go sharpened More easily and absorb....!