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Ittetsu | 180 Yanagiba Knife (Shirogami)

Ittetsu | 180 Yanagiba Knife (Shirogami)

Hand crafted in Echizen Japan with White #2 steel, these are an amazing entry-level traditional Japanese knife.Ā  Grind and finish is rougher than the more expensive models, as is the handle, but getting a high-carbon, hand-forged, single-bevel for this price is unheard of normally.

Ā 

180 Yanagi are on the smaller side, but are often overlooked despite their usefulness. Many in Japan prefer this size for daily work.

  • Ittetsu Japanese Knife
  • Echizen,Ā Japan
  • 180mm Yanagiba Knife
  • Warikomi (Forge-Welded)
  • Shirogami (white) #2, Soft Iron Clad
  • Right hand grind
  • D-Shaped,Ā Magnolia Wood Handle
  • Handcrafted in Japan

  • Edge Length: 175mm | Overall Length: 322mm | Blade Height: 28mm | Weight: 91g
  • Blade Thickness: (A) 3.0 (B) 2.7 (C) 1.0

* High-carbonĀ steel kitchen knives will change colour (patina) during use, care is required to prevent rust.
*Ā  As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

Ā 

Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Yanagiba (Slicing Knife)

The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba areĀ thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind.Ā Although mainlyĀ used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.Ā 



    $35.88

    Original: $102.51

    -65%
    Ittetsu | 180 Yanagiba Knife (Shirogami)ā€”

    $102.51

    $35.88

    Product Information

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    Description

    Hand crafted in Echizen Japan with White #2 steel, these are an amazing entry-level traditional Japanese knife.Ā  Grind and finish is rougher than the more expensive models, as is the handle, but getting a high-carbon, hand-forged, single-bevel for this price is unheard of normally.

    Ā 

    180 Yanagi are on the smaller side, but are often overlooked despite their usefulness. Many in Japan prefer this size for daily work.

    • Ittetsu Japanese Knife
    • Echizen,Ā Japan
    • 180mm Yanagiba Knife
    • Warikomi (Forge-Welded)
    • Shirogami (white) #2, Soft Iron Clad
    • Right hand grind
    • D-Shaped,Ā Magnolia Wood Handle
    • Handcrafted in Japan

    • Edge Length: 175mm | Overall Length: 322mm | Blade Height: 28mm | Weight: 91g
    • Blade Thickness: (A) 3.0 (B) 2.7 (C) 1.0

    * High-carbonĀ steel kitchen knives will change colour (patina) during use, care is required to prevent rust.
    *Ā  As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

    Ā 

    Japanese Kitchen Knives & Whetstones Australia

    Japanese Kitchen Knife | Yanagiba (Slicing Knife)

    The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba areĀ thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind.Ā Although mainlyĀ used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.Ā 



      Ittetsu | 180 Yanagiba Knife (Shirogami) | ProTooling