This is a Yanagi-ba (literally "willow blade knife") typical of Japanese sushi and sashimi knives. The long blade is designed to produce thin, even cuts of meat. Unlike Western knives, this blade is designed to be pulled toward the user during the cut.
The long, thin blade cuts meat in a single-pull stroke without any back-and-forth motion. This prevents zig-zag cutting, giving a cut surface that is very smooth.
In Western Kitchens, this knife excels as a carving knife. The smooth-faced slices of meat it creates retain more juices and have exceptional flavour.
This blade is made from 1075 high-carbon steel. It will gain an attractive and protective patina as it is used, making for an heirloom with striking visual provenance. The colour of the patina formed on the blade is dependant on what the knife is used on. Meat results in a blue patina, whilst acidic ingredients like lemon give a dark grey or black patina.
After use ensure you rinse the blade under running water and immediately dry it. Do not leave it laying on damp surfaces, use abrasives or place it in a dishwasher. Prior to putting it away in a dry place, we recommend a quick pass over a ceramic honing rod and the application of a thin coat of food safe mineral oil.
The handle is crafted from Mango wood with a black G10 and brass spacers.
Sharpened razor sharp prior to shipping, comes in professional grade protective case. Free tracked shipping anywhere in Australia. Handmade by artisan bladesmiths at Tharwa Valley Forge.
| 1075 High Carbon Steel | |
| 362 mm | |
| 222 mm | |
| 129 mm | |
| 146 g |
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