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All Ueda Yanagiba knives are single bevel which means they are only sharpened on one side. This creates a more acute angle allowing for the blade to effortless slice though boneless meats without tearing or squishing the meat. When cutting fish fillets or large boneless roasts, it’s best to slice through the piece with the least amount of strokes. Start at the heel of the blade and pull the yanagiba towards you as you slice. If you have never used a single bevel knife, we recommend practicing on things not as expensive as sushi grade fish or prime rib. Single bevel blades naturally curve to the left as you slice (if using right hand), so there is a bit of a learning curve. (please forgive intended pun!) If you slice a lot of boneless fish and meat, this is a great investment! Single bevel knives are either right or left-handed. Please reach out to us if you are looking for a left-handed Yanagiba.
Steel: Japanese high carbon Aogami (blue)
Handle type: Core of the Japanese Magnolia tree with water buffalo ferrule (ring between the handle and blade)
Blade Length 14.17”
Weight: 12.2 oz
Handle length: 6 ¼”
Price: $710.00
Blade Length 13”
Weight: 10.9 oz
Handle length: 6 ¼”
Price: $640.00
Blade Length 11.8”
Weight: 8.6 oz
Handle length: 5 ¾”
Price: $570.00
Blade Length 10.6”
Weight: 7.1 oz
Handle length: 5 1/2”
Price: $500.00
Blade Length 9.45”
Weight: 5.9 oz
Handle length: 5 ½ “
Price: $440.00
Blade Length 8.3”
Weight: 4.3 oz
Handle length: 5 1/8”
Price: $400.00