Name: Hocho "European style" Yanagiba knife 210mm
SKU: 532293

Hocho Tadafusa 'European Style' Yanigiba are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.

The chestnut wood handle offers natural anti-bacterial properties along with great grip. According to our favourite chef's these knives have fantastic balance and are easy to work with all day long.

This range has heat-treated semi-charcoaled chestnut wood handles for moisture and bacteria resistance.

⋄ Made in Japan
⋄ Stainless Steel (blade) / SLD Steel (edge)
⋄ Chestnut Wood Handle
⋄ L: 330 𝗆𝗆 (Blade Length: 210 𝗆𝗆)
⋄ 100 𝚐
⋄ Limited 12 month manufacturers warranty

A decade ago Tadafusa engaged a renowned female industrial designer, Fumie Shibata, to design a European style range for the western market. Hand-forged, this range is offered in triple-layered blades of rust-resistant SLD steel (HRC of 60) and clad with soft stainless steel. This range has heat-treated sem-charcoaled chestnut handles for moisture and bacteria resistance. This core steel offers a sharp blade which holds its edge protected from rust and more easily maintained by the outer layer of stainless steel.

CARE

Please note that carbon steel blades require a few extra steps to keep them working in tip top condition:
Always wash your knife by hand in warm soapy water and dry without delay.
Storage in a wooden knife block or magnetic rack is recommended.
It is a good idea wipe blade edge with Camellia oil regularly to protect it from oxidising.
Not following these steps will result in the oxidization of the inner layer of carbon steel. This can be removed by sharpening and coating with oil.
Never put your knife in the dishwasher or leave it wet for too long.
It is recommended to use a sharpening whetstone, not a steel to sharpen your knife. Steels re-align a blade but the most precise sharpening is done with a stone.