Akira Sasaoka - Japanese Sushi Slicer w/ Sheath
Yanagiba - Fish slicing knife - translates to "Willow Blade" for exquisite precision slicing of raw fish, filets, and other boneless proteins. It makes for a perfect & stunning addition to your knife collection; or as a gift for chef in your life! Forged & hammered Aogami #2 (Blue #2) Damascus carbon steel blade by Sasaoka Akira in Japan.
Blade - Yanagiba 270mm - Single-bevel Aogami #2 Damascus Carbon Steel - forged and hammered by Master Blacksmith Sasaoka Akira in Japan.
Aogami #2 carbon steel is supremely hardened, for ultimate sharpness and edge retention. The single bevel grind offers a maximally acute angle for an insanely sharp cutting edge. The back side of the blade is flat, with a slight concave to assist with food release. Due to the single bevel grind, this blade is designed for right-hand use.
The handle is traditional long octagonal shape with rounded ends & edges, and dialed-in tapered geometry for ultimate comfort based on intended usage. This handle is made from Texas Ebony, with a bolster of pearlescent resin, a brass spacer - Comes with a custom Rosewood 'saya' (sheath) & brass retaining pin - lovingly handcrafted by Warwood Made in our small Austin, TX workshop.
Knife details and specifications:
Blade is Aogami #2 carbon Damascus steel - hand forged & hammered with a right-handed single bevel grind (approx 10 degrees). Hardness rated at 65/66 HRC - ultimate durability and edge retention. The knife is delivered beyond razor sharp, and ready to use out of the box!
Yanagiba - "Willow Blade" fish slicing knife
- Handle material: Texas Ebony w/ pearlescent resin and brass spacer.
- Saya (sheath) material: Rosewood w/ brass retaining pin, finished with food safe hybrid hard wax/mineral oil
- Blade length: 270 mm
Important notes and care instructions:
1. To clean: wipe the blade and handle with a damp, soapy cloth, and promptly dry.
2. DO NOT store the knife wet or leave it submerged/soaking in water and NEVER EVER wash it in a dishwasher.
3. Before storage: apply a small amount of food-safe mineral oil to the blade (and the handle) to preserve beauty, and prevent rust. Avoid using cooking oils, as they can become rancid over time.