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.
Hand wash only
DO NOT wash in the dishwasher!To clean the board, simply wipe it down with damp, soapy cloth, and pat it dry before storing.Occasionally rub with Tung oil, or other food-safe mineral oil as desired. Avoid using olive oil or other cooking oils, as they can become rancid.
Restaurant owners, caterers, & event planners: reach out to us before ordering for special bulk discount pricing on orders of 10 or more!