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

Product Description

Single-bevel knife for right-handers.

This traditional Japanese Yanagiba kitchen knife with a blade length of approximately 210 mm is primarily designed for preparing sashimi, sushi, and precise slicing of raw fish. It is a handcrafted knife from Japan, combining classic geometry, a very fine edge, and a distinctive Damascus appearance.

The blade is made from Shirogami (White Paper Steel) carbon steel, which is one of the purest and sharpest traditional Japanese steels. It is prized for its extremely fine edge, high sharpness, and very easy sharpening. Thanks to its single-bevel grind, the Yanagiba allows for a long, continuous cut without tearing the fish meat's structure, which is crucial for preserving the flavor and appearance of the ingredient.

The White Steel core is clad with multi-layered soft steel, which increases the toughness of the blade and creates a distinctive Damascus pattern. Each piece has a unique pattern, and slight variations in details are a natural sign of handcraftsmanship.

The handle has a traditional round shape and is made of rosewood, which is strong, durable, and comfortable in hand. A ferrule made of black layered plywood protects the joint between the blade and the handle. The knife's balance supports a calm, controlled, single-stroke cut, typical for working with a Yanagiba.

Knife Category

This knife belongs to a limited edition, which is produced in limited quantities and is not part of regular serial production. Individual pieces are handcrafted, and availability is limited in terms of time and quantity. Once sold out, the knife is typically not re-manufactured.

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

Knife Specifications

Overall 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
Grind: single-bevel (for right-handers)

Used Materials

Blade core: Shirogami (White Paper Steel, carbon steel)
Cladding: multi-layered soft steel (Damascus construction)

Handle: Rosewood
Ferrule: Black layered plywood

Blade Characteristics

The blade allows for a long, smooth, and very clean cut in a single stroke.
Shirogami offers extreme sharpness and very easy sharpening.
The single-bevel grind minimizes damage to the ingredient's structure.
The Damascus cladding increases toughness and gives the knife a distinctive appearance.

Recommendations for New Knives

To achieve maximum sharpness, we recommend gently sharpening the knife on a whetstone before its first use.
For a Yanagiba, it is important to maintain the original geometry of the single-bevel grind.

Recommendations for Knife Maintenance

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

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 knife's functionality or sharpness.

Warning

Not suitable for dishwashers or clothes dryers.
The knife is not intended for cutting bones, frozen foods, or hard ingredients.
The single-bevel grind is exclusively for right-handers.