Made in Niigata Japan Yoshikane is a family business, Mr Tsuneo Yoshida a third generation bladesmith forges traditional Japanese and western style knives with his two nephews Kazuimi and Masashi. Yoshikane forge traditional single bevel knives; yanagiba and deba using a soft iron jigane backing and a hard V2 carbon steel hagane cutting edge hardened to HRC 63 for long edge life and easy sharpenability. They are finished with a nice attention to detail with a rounded polished spine.
The Yoshikane yanagiba are lighter than most yanagibas, not thin enough to be a fuguhiki though.
A traditional single beveled Japanese knife designed primarily for the precise slicing of fish. The geometry of the single bevel allows for a very fine edge angle and allows for less friction when slicing fish than a thinner double beveled knife. When properly used the yanagiba ‘peels’ the slices away reducing pulling apart and damaging of the cells reducing oxidization and maintaining the freshness of the fish. Yanagiba can also be used for katsuramuki vegetable peeling in the same fashion as a single beveled usuba vegetable knife.