WH Series Yanagi

2 Layers; Hand Forged

$250.00
Size

Handle
"D" Shaped Wa Handle 
Japanese Magnolia
Water Buffalo Horn or Resin Ferrule

Edge
AUS8

Bevel
Single

Title

Description

Kikuichi's WH Series Elite Warikomi Gold Ho-wood Yanagi is ideal for aspiring chefs and cooking aficionados. Its 2- layering of AUS8 steel and stainless steel give it durability and precision, whilst also allowing it to remain sharp and keep its edge. A 56-58 hardness rating promises optimal balance of hardness and toughness, complemented by its 240mm blade for versatile slicing. Its right-handed single bevel design gives great control when slicing boneless fish fillets into sashimi, while the "D" shaped Wa handle and Japanese Magnolia promise a comfortable and stable grip. Experience professional-grade performance with the versatile and dependable knife.

 

*Left handed bevel available upon request.

*Comes with a Saya.

Yanagi

Yanagi (also called yanagiba or shobu) is the quintessential sashimi knife. It’s long and thin blade is suited for slicing delicate fish in a single stroke. May also be used for portioning other raw, boneless meats.

Quantity

Frequently Bought Together

Kikuichi Cutlery

Age-Old Process

Kikuichi Cutlery has been one of Japan's finest knife manufacturers for over 700 years. To this day, their blades proudly display the emperor's Chrysanthemum, a mark of superb Japanese craftsmanship.

700 years ago, The emperor Gotoba authorized Shiro Kanenaga to become one of his royal sword smiths. For the next several hundred years the Kikuichi company manufactured samurai swords that bore the emperors chrysanthemum as a mark of their excellence. 

By the end of the samurai era in 1868, the company reinvented itself and became the Kikuichi Cutlery. They have continued to maintain the same high standard of craftsmanship begun by Shiro Kanenaga, and their blades continue to bear the emperors chrysanthemum.

Green Point Knives is proud to offer some of the company's top-of-the-line laminated Western style knives. These hand-crafted blades have a level of performance rarely found in knives made in the West.

Japanese vs Western Style Knives

Japanese-style knives typically have thinner and sharper blades with a more acute cutting angle, ideal for precise slicing and delicate tasks. Western-style knives have thicker and sturdier blades. Historically Japanese knives were single beveled (one sided) and were meant to be held in the Right hand only. This style is still preferred today by professional Japanese chefs and if you’re interested in proper sushi technique these are a great choice.

Knife Care

To care for your Kikuichi knife, handwashing is recommended using mild soap and warm water. Dry the knife immediately after washing to prevent moisture buildup. Avoid using abrasive materials or harsh chemicals. Regularly honing and occasional sharpening will help maintain the sharpness and longevity of the blade.

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