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Nikken Tsubazo Yanagiba (Sashimi/slicer) 240 mm
SKU: 51029/240Nikken Tsubazo Yanagiba
These knives, made in Japan by Nikken Cutlery in Gifu, offer excellent value for money. Founded in November 1971, Nikken has built a strong reputation for practical everyday products that deliver reliable sharpness and clean cutting performance. The blade of this knife is made of semi-rustproof Japanese molybdenum-vanadium steel and features a durable Hinoki wood handle and a polypropylene bolster. These knives are produced for the Japanese market and are now available in Europe for the first time.
A Yanagiba is a traditional Japanese knife with a long, narrow, single-edge sharpening blade primarily used for cutting fish in a single, fluid motion.
Thanks to the sharp, single-edge sharpening, you can create very clean, smooth slices without damaging the texture of the food. The design is ideal for sushi and sashimi, as the blade offers minimal resistance, resulting in a clean cutting edge. The blade's length allows you to portion larger pieces of fish or meat with control and precision.
With proper care—regular honing/sharpening and drying immediately after use—a Yanagiba will remain exceptionally sharp for years.
- Blade length: 240 mm
- Total length: 375 mm
- Weight: 126 grams
- Blade thickness: 3 mm
- Steel: Semi-rustproof Japanese molybdenum-vanadium steel, single-sided sharpening, for right-handed use only
- Hardness: 57-58 (Rockwell C)
- Handle: D-shaped handle made of traditional honoki wood and a black polypropylene bolster (for right-handed use only)
Like all Japanese knives, these Nikken knives are not dishwasher-safe. Cleaning and drying after each use is the best way to care for these exclusive products.
Some authentic Japanese kitchen knives, particularly models originally intended for the Japanese domestic market, are deliberately not delivered with their edge refined to its absolute maximum sharpness.
In Japan, it has traditionally been common for the final sharpening and refinement of the edge — known as honbazuke — to be carried out by a specialist knife shop or by the user. This allows the edge to be tailored to the knife’s intended use and the individual preferences of the cook.
There is also a practical reason for this approach. An extremely sharp, very finely ground edge can offer exceptional cutting performance, but it may also be more delicate and susceptible to micro-chipping. A slightly more conservative factory edge therefore provides a good balance between sharpness and durability, while leaving room for further refinement.
For customers who would like their knife to arrive with a more highly refined, razor-sharp edge, we offer a professional polishing and finishing service. With this service, we further refine and polish the cutting edge before shipping, allowing you to enjoy the knife’s full cutting potential straight out of the box.
