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Ittetsu | 270mm Yanagiba Knife (Shirogami) - Left or Right Handed

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Ittetsu | 270mm Yanagiba Knife (Shirogami) - Left or Right Handed

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

 

Now available in left hand or right hand grind. 

  • Ittetsu Japanese Knife
  • Echizen, Japan
  • 270mm Yanagiba Knife
  • Warikomi (Forge-Welded)
  • Shirogami (white) #2, Soft Iron Clad
  • Now Available in Left or Right Hand (Please Select)
  • D-Shaped, Japanese WA Handle:
    • Raw Magnolia Wood
    • Plastic Ferrule
  • Handcrafted in Japan
  • 263mm Blade Edge Length / 416mm Overall Length / 4.1mm Blade Thickness / 35mm Blade Height / 197g

 

* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.

 

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 are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving. 



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

     

    Now available in left hand or right hand grind. 

    • Ittetsu Japanese Knife
    • Echizen, Japan
    • 270mm Yanagiba Knife
    • Warikomi (Forge-Welded)
    • Shirogami (white) #2, Soft Iron Clad
    • Now Available in Left or Right Hand (Please Select)
    • D-Shaped, Japanese WA Handle:
      • Raw Magnolia Wood
      • Plastic Ferrule
    • Handcrafted in Japan
    • 263mm Blade Edge Length / 416mm Overall Length / 4.1mm Blade Thickness / 35mm Blade Height / 197g

     

    * High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.

     

    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 are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving. 



      Select Grind Type
      From $218.00
      Ittetsu | 270mm Yanagiba Knife (Shirogami) - Left or Right Handed—
      $218.00

      Description

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

       

      Now available in left hand or right hand grind. 

      • Ittetsu Japanese Knife
      • Echizen, Japan
      • 270mm Yanagiba Knife
      • Warikomi (Forge-Welded)
      • Shirogami (white) #2, Soft Iron Clad
      • Now Available in Left or Right Hand (Please Select)
      • D-Shaped, Japanese WA Handle:
        • Raw Magnolia Wood
        • Plastic Ferrule
      • Handcrafted in Japan
      • 263mm Blade Edge Length / 416mm Overall Length / 4.1mm Blade Thickness / 35mm Blade Height / 197g

       

      * High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.

       

      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 are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.