Yanagiba 300mm (11.8")

£289.99
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Only 1 left

A yanagiba slips through food effortlessly and its incredible sharpness means you never struggle. The yanagiba is a gateway knife for people wanting to get into single bevels and learn some new tricks. When slicing meat or fish, this blade will naturally want to pull to the left on a right-handed knife. (the opposite is true for a lefty.) As the driver of the blade, you must take control and tell it where to go. That may sound tricky, but you will get the hang of it after a few slices. Still, it can take years to master this knife.

The Shirasagi White 2 steel range showcases the timeless elegance and performance of traditional Japanese craftsmanship with a modern edge. Featuring White 2 carbon steel at the core known for its superb hardness and ability to take an ultra sharp edge each blade offers extraordinarily clean, effortless cuts and sharpness that appeals to purists. These knives are clad in a subtly patterned stainless steel layer inspired by the graceful simplicity of the “Shirasagi” heron, providing gentle corrosion resistance while allowing the White 2 core to shine through both functionally and visually. Ideal for chefs and culinary enthusiasts who value traditional aesthetics, razor sharp performance, and the nuanced maintenance ritual that carbon steel demands, the Hatsukokoro Shirasagi White 2 line beautifully bridges heritage and high end utility.

Weight: 260g

Handle Material: Octagonal ebony wood with white buffalo ferrule

Handle Length: 149mm (5.8")

Blade Length: 291mm (11.4")

Blade Depth: 35mm

Thickness at spine: 4.0mm

Thickness at tip: 0.4mm

Cutting Edge: Single bevel - right bias

Blade Material: Shirogami #2 (White carbon steel) with stainless steel cladding and Nashiji finish on the cutting edge

Hardness (Rockwell scale): 62 - 63