柳刃 · willow blade · from €1,460

Yanagiba

The willow-leaf blade for raw fish. One long, single-bevel stroke and the slice is done.

Blade300 mm

Measured heel to tip.

At the heel34 mm

Knuckle room over the board.

Weight196 g

With an ebony handle.

BevelSingle

100/0 grind.

(01) — Drawing

The yanagiba,to scale.

Every knife is drawn before it is forged, and measured against the drawing after the stone.

(02) — The shape

Sashimi is cut in one pull, heel to tip, never sawed. The length of the yanagiba is what makes that possible.

Single-bevelled and hollow-ground on the back, it leaves a surface that shines.

It takes the longest of all our knives: three extra weeks at the stone.

(03) — Steel

The same shape in three steels. Carbon for the keenest edge, stainless Damascus for the easiest life.

Drag to turn the knife

The same yanagiba, three steels

Steel	Hardness	Price
Shirogami #1 white paper steel	63 HRC	base
Aogami #2 blue paper steel	62 HRC	+€120
VG10 Damascus stainless, 67 layers	61 HRC	+€380

Yanagiba · in the kitchen

(04) — The rest of the roll

The chef’s knife.

Three virtues: meat, fish, vegetables.

A square blade for vegetables.

The small one.

The santoku’s sharper cousin: a reverse-tanto tip for fine work, a flat edge for everything else.