Yanagi Knife 
Steel: Blue 1 (Aogami ichigo)
Handle: Ebony and horn.
White wooden scabbard included. 
This knife can be ordered in another steel (white2, blue1, ginsan and VG10 stainless steel) and/or another size. Ask us for a quote!
 
theyanagi-ba, or sashimi knife, is a long knife with a narrow blade that can be used to slice boneless or  boneless foods. It is originally used for slicing raw  fish, but it will cut any other soft food wonderfully.
It is used over its entire length, from the heel to the tip,  to slice food in a single gesture, without "sawing". The surface of the slice remains clean, the taste is better.
Be careful not to cut hard foods or foods that could possibly contain hard parts. The single-edged blade has a very sharp edge, so it is sensitive to shocks. 
 
An exceptional cutting edge
The blade of this knife is made of forged carbon steel (type Aogami 1 or Blue 1 steel), it is a low chromium steel. Its very high hardness (61-64HRC) gives it a durable edge and the fact that it is forged (and not simply cut into its shape) allows for more refined sharpening.
 
The handle is made of ebony wood, very dense,  it brings weight to the handle and rebalances the weight distribution of the knife. 
The bolster at the top of the handle is in buffalo horn. Black in most cases, it can be ocher, marbled or all white more rarely.
 
We offer sharpening workshops specializing in traditional knives on request. Contact us for any information. 
 
This knife was forged, sharpened and assembled in the tradition of clean Japanese cutlery in Sakaï (Osaka prefecture), the cradle of Japanese knives.
We work in close collaboration with the craftsmen and distributors of our products, do not hesitate to contact us if you have any questions!