Yanagiba which literally means Willow Leaf. While Eastern Japan, the Tokyo region, uses the name "Yanagiba" for this style of knife, to the west in the Osaka and Kyoto regions, these knives are known as the Shobu. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. The style of knife is well known as a great sashimi knife, with a single bevel edge good for cutting and filleting fish. Its pointed and easy to use, it is possible to cut beautiful sashimi just by pulling in a single motion without moving the kitchen knife back and forth.
The blade material is VG-10 Stainless Steel though we do recommend wiping it down after each use. The handle is designed from Wenge and buffalo horn to finish off this stunning blade.
The blades use a multitude of techniques generated over the 600 year history of knife making. The Honyaki blades each hand made and meticulous attention to detail is given to all aspects of the knife, from the blade to the saya. The forging method is very similar to the Japanese sword as the blade can carry a razor sharp edge and the master blacksmith and master sharpener utilize all of their expertise to create this exquisitely hand crafted knife.
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
