Sakai Takayuki - Aoniko Blue #2 Yanagiba 300mm (ST-1205)

The yanagiba, or yanagi, is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra-sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage. The yanagiba is such a specialized knife that, by using different cutting techniques, the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs, but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.

This is a long knife, so you need to be sure of the work area size before considering anything longer. It is hand-fashioned from Blue Paper #2 steel with a ni-mai awase cladding (a single-sided layer of iron). This is a gorgeous knife made better by the addition of a finely finished ebony handle and buffalo horn ferrule. Please note the attractive gapped machi.

Blacksmith: Kenji Togashi

Product Details:

• Steel Type: Aogami #2/Soft Iron
• Hardness: Estimated HRC of 61-62
• Handle Material: Ebony,Buffalo Horn
• Heel Height: 36mm
• Weight: 247.5g
• Edge Length: 300mm
• Handle: Wa Octangonal

Care:

Carbon steel knives require immediate cleaning and thorough drying after each use to prevent rust. Hand-wash with warm soapy water, never use a dishwasher, and regularly apply food-safe mineral oil or camellia oil to the blade to protect it. A natural patina will develop over time, which helps protect the blade from corrosion. Store securely in a knife block, magnetic strip, or sheath.

Acidic Foods: Rinse immediately after cutting citrus, tomatoes, or onions to prevent discoloration.

Maintenance: Use wooden or plastic cutting boards; avoid glass, granite, steel, and bamboo. Use a ceramic honing rod regularly to maintain the edge.

Do not use for cutting bones, frozen food, or extremely hard items to avoid chipping.