Brand : Aritsugu
Steep Type：White Steel No,2
The place of production：Japan
【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
【White Steel No,2】
White steel is made from finely grained carbon steel that lacks a lot of contaminants within the iron, meaning that knives made from white, high-carbon steel are able to sharpen into a razor-like edge. It’s also called white paper #2 or Hitachi White #2 steel; and is made up of Carbon:1.05 to 1.15%. It is in fact a quite popular steel for high end Japanese cutlery.
Aritsugu is one of the oldest knife store in Japan.
Aritsugu was initially established as Japanese knife "Katana" shop by Aritsugu Fujiwara
They have more than 450 years of history and they use sword-making techniques to make knives.
・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.
If we have no stock for the item, We will let you know immediately.