【What is Yanagiba knife?】 Yanagiba knife is used for making fresh sashimi right after dismantling fish. It is called "Yanagi-ba" as the sharpness of the blade resembles a willow leaf (yanagi-ba) in Japanese. It is a single-edged knife with a blade on only one side. It can cut the cross section of the fish/food sharply so the corner can be made crisp. While Santoku/Gyuto are used in 'pushing cutting', the Yanagi-ba is used in ‘pulling to cut' only.
【 Blue Steel (Blue Paper Steel)】 Blue paper steel is one of the most expensive steel for making Japanese knives. The biggest characteristic of blue steel is that the excellence at edge retention and sharpness.
【Kiwami】 Kiwami(貴和美) is a Japanese kitchen knife shop and developer in Kappa bashi, Tokyo. Their sharpening method has really good reputations. They are also putting so much effort to create new sharp Japanese knives. They always re-sharpen the knife before shipping it out. so the sharpness of their knives is guaranteed.
【Caution】 ・Waterproof coating might be peeled off by a deep sense of shock. ・Cutting very hard or frozen stuff might cause the nick in the blade ・Do not burn the blade with fire. ・Do not wash this with dishwasher ・Try to dry the blade after washing it each time. ・You cannot put your name on this branded knife.
【Shipping and delivery】 We usually create the knife after receiving the order. So it usually takes one week to prepare. The estimated delivery date depends on where you live.