This Yanagiba is built for precision: long, lean, and razor sharp. With a 320mm cutting edge and a 450mm overall length, it’s designed to pull through fish and protein in a single, uninterrupted motion — preserving texture, maintaining structure, and delivering the clean, glass-smooth cuts that traditional Japanese slicing knives are known for.
If you prepare sashimi, fillet premium fish, portion game meat or value finesse in the kitchen, this blade is the tool you’ll reach for.
At its centre is a high-performance AUS10 Japanese core, forged for exceptional sharpness and edge retention. The core is wrapped in stainless raindrop-pattern Damascus, giving the blade both beauty and protection.
AUS10 core takes a razor edge and holds it
Stainless outer layers resist corrosion and staining
Raindrop Damascus pattern ensures every blade is unique
San mai construction provides strength and subtle flex
Mirror-polished finish for improved food release
This steel delivers top-tier slicing performance with a refined, striking aesthetic.
The handle combines two premium natural materials:
African Blackwood — dense, durable, deep-black timber prized for its stability and luxury feel
Myrtle Burl — beautifully figured native wood offering warmth, character and colour variation
Shaped in a traditional wa-style, the handle offers comfort, control and a balanced, elegant lines that match the long blade perfectly.
Overall Length: 450mm
Cutting Edge: 290mm
Blade Style: Yanagiba (single bevel)
Steel: San Mai Raindrop Stainless (AUS10 Core)
Finish: Mirror polished
Handle: African Blackwood & Myrtle Burl WA Handle
Sheath: Optional custom-fit
