Kenshin Yanagiba Knife, Shirogami No. 2, Single-edged Knife, Sashimi Knife, Tsubame-Sanjo Knife, Magnolia Handle, 210mm, Japanese Knife Series, Knife, Sanjo Uchihamono, Traditional Crafts, TDY-210PS2 (210mm)

The Yanagiba knife, also known as a sashimi knife, is often used when preparing sashimi.
It is characterized by its thin blade, long blade length, and narrow width, making it essential for cutting beautiful sashimi.
Due to the emphasis on sharpness, the blade has a single-bevel design, providing excellent sharpness and separation for an outstanding experience.
The Yanagiba knife has a thin blade thickness and long blade length, allowing it to cut through sashimi in one stroke without damaging the fiber cross-section of the ingredients.
The handle made of magnolia wood is water-resistant and lightweight.
It fits well in the hand and provides a non-slip grip even when handled with wet hands.
The blade is made of White Paper Steel No.2, which perfectly balances flexibility and hardness.
The single-bevel edge is sharp and easy to sharpen.

[What is White Paper Steel No.2?]
White Paper Steel No.2 is one of the purest materials for blades, providing ideal conditions for making quality knives.
It is difficult to harden and can only be handled by some blacksmiths, resulting in blades with excellent sharpness and ease of sharpening.
The carbon content balance offers a superb balance of flexibility and hardness.
This balance is the secret ingredient that supports daily cooking.
The sharpness is keen, and resharpening is relatively easy, making it a popular choice among many chefs.

[What is a single-bevel knife?]
A single-bevel knife is a traditional Japanese knife shape, essential for chefs of Japanese cuisine.
Because the blade is only on one side, it becomes sharper and can make clean cuts with vibrant cut surfaces, maximizing the flavor of the ingredients.
It is easy to make thin slices, and the blade release is excellent.
Since only one side needs sharpening, maintenance time is reduced.