Nigara – Silver3 Damascus Sakimaru Yanagiba 300mm
R13,500.00
Nigara
Nigara has been involved in swordsmithing since the Edo period. However, the prohibition of swords in the Meiji Period forced them to modernise during the Showa Period. As a result, to this day manufacturing of Nigara kitchen knives is based on techniques derived from making swords. They are currently in their 8th generation of knifemakers!
Out of stock
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.
Best for: Fish
Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases
| Blade Length |
300mm |
|---|---|
| Knife Total Length |
460mm |
| Weight |
304g |
| Blade Height |
40mm |
| Edge |
Single |
| Handle |
Ebony with buffalo horn ferrule and nickel spacer |
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