Made in Niigata Japan, Yoshikane was started in 1919 and remains a family business. All knives are forged and finished by hand.
Blade has a V2 hagane cutting edge layer and a carbon steel and iron suminagashi jigane cladding. V2 is a carbon steel made by Takefu Specialty Steel and is very similar to #2 white steel, it’s fine grain is capable of taking an incredibly fine edge.
The handle on this knife is a half octagon half oval Japanese magnolia with double water buffalo horn ferrules. Japanese magnolia (or ho wood) is naturally rot and warp resistant.
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.