Shigefusa Kasumi Yanagiba 270mm
About the Shape - The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.
About Shigefusa - Shigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. Read more
| Knife Shape | Yanagiba |
|---|---|
| Blade Length | 270mm |
| Steel Type |
Uddeholm Swedish Carbon Steel
|
| Rockwell Hardness |
61:63
|
| Handle | Wa (Japanese) Handle, D-Shaped magnolia wood handle with water buffalo horn collar |
| Blacksmith | Shigefusa |
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Shigefusa Kasumi Yanagiba 270mm
Shigefusa Kasumi Yanagiba 270mm
About the Shape - The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.
About Shigefusa - Shigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. Read more
| Knife Shape | Yanagiba |
|---|---|
| Blade Length | 270mm |
| Steel Type |
Uddeholm Swedish Carbon Steel
|
| Rockwell Hardness |
61:63
|
| Handle | Wa (Japanese) Handle, D-Shaped magnolia wood handle with water buffalo horn collar |
| Blacksmith | Shigefusa |
$185.47
Original: $529.91
-65%Shigefusa Kasumi Yanagiba 270mm—
$529.91
$185.47Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About the Shape - The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.
About Shigefusa - Shigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. Read more
| Knife Shape | Yanagiba |
|---|---|
| Blade Length | 270mm |
| Steel Type |
Uddeholm Swedish Carbon Steel
|
| Rockwell Hardness |
61:63
|
| Handle | Wa (Japanese) Handle, D-Shaped magnolia wood handle with water buffalo horn collar |
| Blacksmith | Shigefusa |
