Shigekatsu Yanagiba 210mm Shirogami no. 2 Single-sided cut

Product description

Single-sided sharpened knife for right-handed people.

This traditional Japanese Yanagiba kitchen knife with a blade length of approximately 210 mm is intended primarily for preparing sashimi, sushi and precise slicing of raw fish. It is a handmade knife originating in Japan that combines classic geometry, a very fine edge and a distinctive Damascus look.

The blade is made of Shirogami (White Paper Steel) , one of the purest and sharpest traditional Japanese steels. It is valued for its extremely fine edge, high sharpness and very easy sharpening. Thanks to its single-sided sharpening, the Yanagiba allows for a long, smooth cut without tearing the structure of the fish meat, which is key to preserving the taste and appearance of the raw material.

The White Steel core is clad in multi-layered mild steel , which increases the toughness of the blade and creates a distinctive Damascus pattern. Each piece has a unique pattern and slight differences in detail are a natural sign of hand-made production.

The handle has a traditional round shape and is made of rosewood , which is strong, durable and pleasant to the hand. A transition ring made of black laminated plywood protects the connection between the blade and the handle. The balance of the knife supports the calm, controlled cut in one stroke, typical of working with Yanagiba.

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Knife category

This knife is a limited edition , which is produced in limited quantities and is not part of regular mass production. Individual pieces are made by hand and availability is limited in time and quantity. Once sold out, the knife is usually not re-produced.

Knife type: Yanagiba (single-sided sharpened fish knife)
Country of origin: Made in Japan

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Knife specifications

Total length: approx. 340 mm
Blade length: approx. 210 mm
Blade width: approx. 30 mm (at the heel)
Blade thickness: approx. 3.5 mm
Handle length: approx. 125 mm
Weight: approx. 120 g
Sharpening: single-sided (for right-handed people)

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Materials used

Blade core: Shirogami (White Paper Steel, carbon steel)
Sheath: Multi-layer mild steel (Damascus construction)

Handle: rosewood
Ferrule: black laminated plywood

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Blade features

The blade allows for a long, smooth and very clean cut in one stroke.
Shirogami offers extreme sharpness and very easy sharpening.
One-sided grinding minimizes damage to the structure of the raw material.
The Damascus sheath increases toughness and gives the knife a distinctive appearance.

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Recommendations for new knives

To achieve maximum sharpness, we recommend gently sharpening the knife on a water stone before first use.
With Yanagiba, it is important to preserve the original geometry of the single-sided cut.

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Knife maintenance recommendations

After each use, rinse the knife immediately, dry thoroughly and store in a dry place.
For longer storage, we recommend lightly treating the blade with oil intended for knives.

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Warning – carbon steel knives

Carbon steel is not stainless and may gradually develop a patina or darken.
These changes are natural and do not negatively affect the functionality or sharpness of the knife.

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Notice

Not suitable for dishwasher or dryer.
The knife is not intended for cutting bones, frozen foods or hard ingredients.
The single-sided sharpening is intended exclusively for right-handed people.