Yamahide - Yanagiba

Thinly sliced vegetables and meat, as well as finely filleted fish, require particularly high-quality tools. In cooperation with the small Japanese knife forge Yamahide, we present to you a selection of traditionally hand-forged Japanese kitchen knives with blades made of two-layer steel.

The cutting layer of the blades is made of Shirogami (White Paper Steel), a non-stainless, unalloyed carbon steel with a high degree of purity and fine structure, very close to Japanese sword steel. It is particularly used for fine cutting tools and is characterized by high sharpness, easy sharpenability, and high edge retention. Its working hardness ranges between 60 and 62 HRC. This also allows for extremely fine edge angles of 15 to 25 degrees with this highly hardened steel.

The traditionally single-edged chef's knives are slightly hollow-ground on the back of the blade, ensuring very precise, straight cuts for the finest cutting results and also allowing the classic Japanese sharpening method on the water stone. The ferrule made of water buffalo horn, combined with the typically asymmetrical handle made of magnolia wood, completes the coherent and valuable overall picture. Let yourself be inspired by Japanese craftsmanship. Please note that the single-edged grind is suitable exclusively for right-handers.

The Yanagiba is ideal for cutting thin slices of meat and fish, such as smoked ham or carpaccio. The long blade allows for cuts in one go and ensures a beautiful result.

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