Narihira Saku – Yanagiba 300mm
Narihira Saku – Yanagiba 300mm

Narihira

Narihira knives are manufactured by Fuji Cutlery Co., Ltd.

The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control  to obtain great knives suitable for chefs, home cooks and professionals at a great price.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Molybdenum Vanadium Stainless steel:

AUS 8 is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.

It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon.

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R1,250.00 Add to cart
Nigara Blue 2 Damascus Sakimaru Yanagiba 300mm
Nigara Blue 2 Damascus Sakimaru Yanagiba 300mm

Nigara Knives

Nigara has been involved in swordsmithing since the Edo period. The prohibition of swords in the Meiji Period forced them to modernise during the Showa Period. To this day manufacturing of Nigara kitchen knives are based on techniques derived from making swords. They are currently at their 8th generation of knifemakers!

The ripple markings on the blade refer to the ANMON Project. The design was inspired by the Anmon waterfalls in the World Heritage Shirakami Mountains.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R15,350.00 Add to cart
Sakai Kikumori – Shironiko Yanagiba 300mm
Sakai Kikumori – Shironiko Yanagiba 300mm

Sakai Kikumori 

With a passionate devotion to knife-making as well as working with some of the most skilled craftsmen in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.

 

The Sakai Kikumori Shironiko is Forged from Shirogami #2 steel.  Both the core and the Iron cladding on this Deba is reactive steel and will rust if not cared for properly. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

 

not rated R4,750.00 Add to cart
Sakai Kikumori Shironiko Yanagiba 270mm
Sakai Kikumori Shironiko Yanagiba 270mm

Sakai Kikumori 

With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.

 

The Sakai Kikumori – Shironiko Yanagiba is forged with Shirogami #2 steel.  Both the core and the Iron cladding on this Yanagiba is reactive steel and will rust if not cared for properly. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R4,650.00 Add to cart
Sakai Takayuki Kasumi – Yanagiba 270mm
Sakai Takayuki Kasumi – Yanagiba 270mm

Sakai Takayuki

Sakai Takayuki was founded in 1947 in Osaka, Japan. The Company has n number of craftsmen who work together to create a large verity of kitchen knives. There knives aren’t only used and loved in Japan but has picked up lots of traction world wide. They make use of inherited techniques while suiting modern times and needs of users.

They also hosts one of the most famous blacksmiths in Japan, Itsuo Doi and built him a factory to produce his amazing pieces of art. The well respected Yamatsuka knife-sharping family is also part of there team.

 

The Kasumi series is forged with White Carbon steel and cladded in soft Iron. White carbon steel has great edge retention, has amazing sharpness and is easy to sharpen. It does require additional maintenance and kept clean and dry at all times. It is a reactive steel and can rust of not taken care of properly.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R2,850.00 Add to cart
Sakai Takayuki Nanairo Blue – Yanagiba 300mm ( RIGHT-HANDED)
Sakai Takayuki Nanairo Blue – Yanagiba 300mm ( RIGHT-HANDED)

Sakai Takayuki

Sakai Takayuki was founded in 1947 in Osaka, Japan. The Company has n number of craftsmen who work together to create a large verity of kitchen knives. There knives aren’t only used and loved in Japan but has picked up lots of traction world wide. They make use of inherited techniques while suiting modern times and needs of users.

They also hosts one of the most famous blacksmiths in Japan, Itsuo Doi and built him a factory to produce his amazing pieces of art. The well respected Yamatsuka knife-sharping family is also part of there team.

 

We are very excited to bring you the Nanairo Series from Sakai Takayuki, these knives feature a beautiful painted handle done in a traditional Echizen technique. The knife is made with INOX special steel, and hand sharpened. The knife is stain resistant and very easy to maintain.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R3,900.00 Add to cart
Sakai Takayuki Nanairo RED – Yanagiba 270mm ( RIGHT-HANDED)
Sakai Takayuki Nanairo RED – Yanagiba 270mm ( RIGHT-HANDED)

Sakai Takayuki

Sakai Takayuki was founded in 1947 in Osaka, Japan. The Company has n number of craftsmen who work together to create a large verity of kitchen knives. There knives aren’t only used and loved in Japan but has picked up lots of traction world wide. They make use of inherited techniques while suiting modern times and needs of users.

They also hosts one of the most famous blacksmiths in Japan, Itsuo Doi and built him a factory to produce his amazing pieces of art. The well respected Yamatsuka knife-sharping family is also part of there team.

 

We are very excited to bring you the Nanairo Series from Sakai Takayuki, these knives feature a beautiful painted handle done in a traditional Echizen technique. The knife is made with INOX special steel, and hand sharpened. The knife is stain resistant and very easy to maintain.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R3,650.00 Add to cart
Tojiro Shirogami Takohiki 270mm
Tojiro Shirogami Takohiki 270mm

Tojiro Knives

Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.

 

The Tojiro Takohiki 270mm is made from Shirogami #2 steel.  Both the core and the Iron cladding on this Takohiki is reactive steel and will rust if not cared for properly. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

 

not rated R2,100.00 Add to cart
Tojiro Shirogami Yanagiba 270mm
Tojiro Shirogami Yanagiba 270mm

Tojiro is one of the few manufacturers in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after-sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan but around the world.

 

The Tojiro Yanagiba 270mm is made from Shirogami #2 steel.  Both the core and the Iron cladding on this Yanagiba is reactive steel and will rust if not cared for properly. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R2,100.00 Add to cart
Tojiro Shirogami Yanagiba 300mm
Tojiro Shirogami Yanagiba 300mm

Tojiro Knives

Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.

 

The Tojiro Yanagiba 300mm is made from Shirogami #2 steel.  Both the core and the Iron cladding on this Yanagiba is reactive steel and will rust if not cared for properly. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R2,600.00 Add to cart
Toushu – Yanagiba 270mm (LEFT HANDED )
Toushu – Yanagiba 270mm (LEFT HANDED )

TOUSHU

TOUSHU knives are manufactured by Fuji Cutlery Co., Ltd. The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to produce great knives suitable for chefs, home cooks and professionals at a great price

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.
not rated R1,350.00 Add to cart