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Yanagi ba

The Yanagiba (柳葉包丁, yanagiba bōchō), also spelled yanagi ba, is a traditional Japanese single-bevel knife featuring a long, slender blade shaped like a willow leaf, primarily used for precision slicing of boneless fish fillets into thin, uniform pieces for sashimi and sushi preparation.^[1]^[2] Originating from the Kansai region, particularly Osaka, the yanagiba emerged as a specialized tool in Japanese cuisine to emphasize clean, one-stroke cuts that minimize cellular damage and preserve the texture and flavor of raw seafood.^[1] Its design includes a narrow blade with an acute edge angle, typically sharpened only on one side at 10-15 degrees, allowing for a subtle concave urasuki surface that reduces friction and facilitates smooth food release during slicing.^[3] Traditional handles are often made from woods like magnolia or ebony, providing a comfortable pinch grip for right-handed users, though left-handed versions exist.^[2] Blade lengths commonly range from 210 mm to 330 mm (8.3 to 13 inches), with popular sizes of 270 mm and 300 mm suiting professional sushi chefs for efficient filleting, skinning, and portioning small to medium fish in a single drawing motion from heel to tip.^[1]^[2] The yanagiba, a hallmark of Kansai-style sashimi knives, has a regional counterpart in the Kanto (Edo/Tokyo) region's takohiki; other variations include the fuguhiki for pufferfish, reflecting adaptations to specific ingredients in Japanese culinary traditions.^[1]

Etymology and History

Name Origin

The term "Yanagiba" originates from the Japanese words yanagi (柳), meaning "willow," and ba or ha (刃), meaning "blade," literally translating to "willow blade." This descriptive name highlights the knife's distinctive long, slender, and pliant form, which evokes the narrow, elongated shape of a willow leaf swaying in the wind.^[4]^[5] In Eastern Japan, particularly Tokyo, it is called yanagiba, while in Western Japan, similar knives may be referred to as kashirahaba or shobu, reflecting local culinary traditions.^[4] In the tradition of Japanese cutlery, knife names typically derive from observable physical characteristics or functional attributes, fostering a poetic yet practical nomenclature inspired by nature and utility. For example, the deba (出刃), meaning "short, stout cleaver," refers to its robust, broad blade designed for heavy-duty filleting, while the usuba (薄刃), translating to "thin blade," denotes its narrow, razor-like edge ideal for delicate vegetable work. These conventions underscore a cultural emphasis on form following purpose, with shapes directly influencing evocative terminology.^[6]^[7] The use of the term "yanagiba" first appears in records from the early Edo period (1603–1868), coinciding with the rise of specialized tools for sashimi preparation amid evolving culinary practices in urban centers like Edo (modern Tokyo). By this era, such naming had become standardized in tool catalogs and culinary texts, reflecting the period's advancements in knife craftsmanship tailored to refined dining.^[8]

Historical Development

The yanagiba knife emerged in the late Edo period (1603–1868), particularly around the 19th century, alongside the rising popularity of raw fish dishes such as sashimi in urban centers like Edo (modern Tokyo). This development coincided with the expansion of professional sushi preparation and kaiseki cuisine, which emphasized the aesthetic presentation of ingredients through precise, single-pull slicing to maintain the fish's natural texture and flavor.^[9]^[10] Drawing from earlier single-edged tools used in fishing and butchery, the yanagiba evolved during the Meiji era (1868–1912) to meet the demands of professional chefs specializing in sushi and sashimi. Advancements in steel production during this period of modernization allowed for finer blades suited to delicate filleting, with Sakai in Osaka Prefecture emerging as the primary hub for their craftsmanship due to its long-standing blacksmithing tradition dating back to sword-making.^[11]^[12] During the Taisho era (1912–1926), professional knife makers in Sakai and Seki (Gifu Prefecture) standardized the yanagiba's dimensions and bevel, enhancing uniformity and sharpness for widespread use among itamae (sushi chefs).^[11] Post-World War II, the Allied occupation's ban on sword production redirected skilled artisans to kitchen tools, elevating the yanagiba's quality and facilitating its export to international markets as Japanese cuisine spread globally.^[11] Early Sakai workshops, such as those established in the mid-19th century, played a pivotal role in specializing fish-slicing blades that influenced this trajectory.^[12]

Design and Features

Blade Specifications

The Yanagiba blade typically measures 210 to 330 mm (8 to 13 inches) in length, with popular sizes around 240 to 300 mm suited for professional use in slicing fish fillets.^[1]^[13] The blade maintains a thin profile, with spine thickness generally ranging from 2 to 4 mm, minimizing cutting resistance and allowing for smooth, precise strokes through delicate ingredients like raw fish.^[14]^[15] In shape, the Yanagiba features a long, straight edge that tapers to a slender, pointed tip, often described as leaf-like to evoke the willow leaf (yanagi) after which it is named, facilitating a single drawing motion from heel to tip for clean cuts.^[16]^[13] It employs a single-bevel grind, traditionally on the right side for right-handed users, which promotes feather-like slices by guiding the blade away from the flesh without tearing. The unsharpened side features a subtle concave urasuki surface that reduces friction and prevents food from sticking during slicing.^[14]^[1] Traditional Yanagiba blades are forged from high-carbon steels such as shirogami (white steel) or aogami (blue steel), prized for their exceptional edge retention and ability to achieve razor sharpness, often with a softer iron core for resilience.^[16]^[13] Contemporary versions frequently incorporate a VG-10 stainless steel core clad in softer stainless layers, balancing corrosion resistance with performance.^[14] The edge geometry is asymmetrical, with the sharpened bevel angled at approximately 11 to 15 degrees to create an acute cutting edge, while the unsharpened side remains nearly flat, ensuring the knife steers slices cleanly aside during use.^[17]^[18] This design integrates with the overall balance to support fluid push or pull cuts in culinary preparation.^[16]

Handle and Balance

The traditional handle of the Yanagiba is typically crafted in an octagonal or D-shaped form from lightweight magnolia wood (also known as ho wood) or Japanese oak, secured with a buffalo horn ferrule that enhances durability, hygiene, and resistance to splitting.^[19]^[20]^[21] This construction results in a forward-weighted balance, with the center of gravity positioned toward the blade to support extended, smooth pulling cuts while minimizing wrist fatigue.^[22]^[23] The handle's slim, tapered profile is optimized for the pinch grip, allowing the thumb and index finger to securely hold the blade just ahead of the handle for precise control during delicate slicing. Traditional designs are right-handed, with the D-shape curving to fit the right palm; left-handed versions incorporate a mirrored bevel and handle orientation to accommodate reversed ergonomics.^[24]^[25] Modern Yanagiba knives often feature Wa-style handles that preserve the classic Japanese profile alongside Western-style options with rounded, ergonomic contours for universal comfort. Materials such as resin or Pakkawood—wood impregnated with phenolic resin—provide enhanced water resistance and longevity, appealing to professional and home cooks seeking low-maintenance alternatives without sacrificing grip.^[23]^[26] The elongated blade shape further aids this forward balance, enabling fluid motion in precision tasks.^[22]

Manufacturing Techniques

Traditional Craftsmanship

The traditional craftsmanship of yanagiba knives centers on hand-forging techniques passed down through generations in key Japanese regions such as Sakai and Seki, where artisans use high-carbon steels such as shirogami (White Steel) or aogami (Blue Steel).^[27]^[28] In Sakai, renowned for its collaborative artisan system, blacksmiths heat the steel in coal-fired forges to around 1000°C and repeatedly hammer it on an anvil to shape the components. The steel may be folded and layered up to 15 times to remove impurities and achieve a refined structure prior to assembly. In sanmai construction, a hard hagane core is clad between softer jigane sides.^[29]^[30] Traditional yanagiba are commonly made using kasumi sanmai, where the hagane core is uniformly hardened before cladding, or as honyaki from a single piece of steel. In honyaki production, the blade undergoes differential hardening, or yaki-ire, where it is coated with clay on the spine to protect it during quenching, resulting in a hardened edge (typically HRC 60–64) and a visible hamon line demarcating the transition to the softer back for flexibility.^[31]^[32] Water quenching in this process, often using river water in Seki, hardens the edge while the spine remains ductile, a technique adapted from katana-making.^[33] Artisans then hand-grind the single bevel using progressively finer abrasives, establishing the precise asymmetric edge geometry essential for clean slicing.^[29] Final polishing is performed manually with natural whetstones, such as Aoto for mid-fine refinement or Nakayama for an ultra-smooth finish, to enhance sharpness and reveal the blade's texture without machine intervention.^[34]^[35] Over time, use develops a protective patina on the carbon steel, contributing to the knife's longevity and character.^[36] Master smiths, often certified by organizations like the Sakai Uchihamono Traditional Craftsmen Association, undergo rigorous apprenticeships lasting 5–10 years, learning under established forges to master these labor-intensive methods that emphasize precision and heritage.^[37]^[38] This system ensures the continuity of techniques that prioritize artisanal skill over mass production.

Contemporary Production

In contemporary yanagiba production, factories in Seki, Japan, integrate advanced industrial processes such as CNC grinding and laser etching to achieve precise blade shaping and customization, while combining these with hand-finishing and automated steel processing for enhanced consistency across batches.^[39]^[40] This hybrid approach allows manufacturers like Mcusta to maintain the knife's traditional single-bevel profile while scaling output for global demand, often starting from pre-rolled stainless steel blanks that are then forged or ground to specification.^[41] Material innovations have significantly influenced modern yanagiba designs, with powder metallurgy steels such as R2 (also known as SG2) and HAP40 becoming prevalent for their fine grain structure, which provides exceptional corrosion resistance, edge retention, and ease of sharpening compared to traditional carbon steels.^[42]^[43] These high-speed tool steels, developed by companies like Hitachi Metals, enable blades to achieve hardness levels up to 64-68 HRC without brittleness, making them ideal for professional slicing tasks.^[44] Additionally, multilayer Damascus patterns—often comprising 33 to 101 layers of folded stainless and high-carbon steels—are increasingly used to combine aesthetic appeal with improved durability and chip resistance.^[45] Quality control in contemporary production adheres to stringent Japanese standards for export, emphasizing uniform hardness, bevel alignment, and edge integrity through metallurgical testing and manual inspections to ensure blades withstand rigorous use without deformation. Since the 2010s, non-Japanese manufacturers in the USA and Europe have adopted similar yanagiba designs, producing stainless steel versions tailored for home cooks with ergonomic handles and corrosion-proof construction to broaden accessibility beyond professional kitchens.^[46] For instance, European brands like Arcos in Spain craft yanagiba-style knives from nitrox stainless steel, focusing on affordability and ease of maintenance for everyday sashimi preparation.^[47]

Culinary Applications

Primary Uses in Japanese Cuisine

The Yanagiba knife is specialized for slicing boneless fish fillets, such as tuna and salmon, into thin, translucent pieces for sashimi, minimizing bruising and preserving the fish's natural texture and luster.^[1]^[48] Its elongated, single-bevel blade facilitates smooth, precise pull cuts that reduce cellular damage compared to broader knives.^[49] In sushi preparation, the Yanagiba plays a key role in cutting neta—the raw fish toppings for nigiri—ensuring uniform thickness of approximately 2–3 mm to achieve aesthetic balance and optimal mouthfeel when paired with vinegared rice.^[50]^[51] This precision allows the topping to drape elegantly over the rice without overpowering it. Due to its slender profile and single-bevel edge optimized for filleting and slicing, the Yanagiba is not suited for bone-in cutting or chopping vegetables, where its delicate construction risks damage; such tasks are better performed with versatile gyuto or dedicated nakiri knives.^[52]^[13] As a staple in professional kitchens, the Yanagiba has been standard in itamae (sushi chef) kits since the late 19th century, reflecting its evolution from Edo-period traditions into modern sushi craft.^[53]^[5] Hygiene standards in these settings mandate separate cutting boards for raw fish to prevent cross-contamination with other ingredients.

Techniques for Slicing

The primary slicing technique for the Yanagiba knife is a single, continuous pull-cut performed by drawing the blade from heel to tip in one fluid motion toward the user.^[54] This method minimizes tearing and preserves the delicate texture of raw fish by allowing the knife's sharpness to guide the cut without resistance.^[55] The blade should be held at a shallow angle relative to the cutting surface to ensure clean separation and avoid compressing the fish.^[56] Effective grip is essential for precision and control during slicing. The pinch grip, where the thumb and index finger clasp the blade just above the handle while the remaining fingers wrap around the handle, provides optimal dexterity for fine adjustments.^[56] Alternatively, the hammer grip—wrapping all fingers securely around the handle—offers greater leverage for longer strokes on larger fillets, though it sacrifices some finesse.^[57] In both cases, maintaining a relaxed wrist prevents excessive pressure, which could lead to uneven slices or fatigue.^[55] Proper preparation enhances the knife's performance and safety. Chilling the fish in the refrigerator or briefly in the freezer firms its texture, making it easier to slice without slippage or deformation.^[54] For added stability, place a moistened cloth or damp towel beneath the cutting board to create friction and prevent movement during the pull-cut.^[58] After each slice, wipe the blade clean with a damp cloth to maintain its edge and ensure subsequent cuts remain smooth.^[54] Common errors can compromise the knife's effectiveness and the quality of the slices. Pushing the blade forward instead of pulling causes tearing in the fish due to the single-bevel design's tendency to steer away from the flat side; correct this by committing fully to the pull motion.^[56] Sawing back and forth, rather than using a single stroke, results in ragged edges that ruin presentation—remedy by practicing fluid, uninterrupted pulls on chilled ingredients.^[54] Over-sharpening the blade excessively thins the edge, leading to fragility and chipping; mitigate this by honing regularly at the proper angle without removing too much material.^[59]

Variations and Types

Single-Bevel vs. Double-Bevel Models

Yanagiba knives, also known as yanagi ba, are traditionally crafted as single-bevel models, referred to as kataba in Japanese, featuring a sharpened edge on one side while the other remains largely flat or slightly concave.^[60]^[61] This asymmetrical design is optimized for right-handed users, with the bevel typically on the right side, allowing the knife to guide slices in a controlled manner by deflecting the material—such as fish fillets—to the left during drawing cuts.^[60]^[61] The result is exceptional precision in creating thin, feathering slices ideal for sashimi, minimizing tearing of delicate textures and enabling professional chefs to achieve clean separations with minimal resistance.^[62]^[61] In contrast, double-bevel yanagiba models, known as ryoba, incorporate symmetrical sharpening on both sides, making them accessible for both left- and right-handed users without the need for specialized variants.^[60]^[62] This configuration promotes straightforward, bidirectional cutting that aligns well with general kitchen tasks, offering greater ease of control for beginners and reducing the learning curve associated with asymmetrical blades.^[61]^[62] However, the balanced bevels produce less pronounced deflection, resulting in a subtler feathering effect during intricate fish filleting compared to single-bevel counterparts, which can limit the knife's finesse in highly specialized applications.^[60]^[61] The choice between these configurations involves key trade-offs in performance and usability. Single-bevel yanagiba demand more advanced sharpening techniques, as only one side requires honing, but this can be challenging for novices due to the need for consistent angled pressure to maintain the edge's integrity.^[62]^[61] They excel in authenticity to traditional Japanese techniques but may exhibit more wedging on softer Western-style cutting boards, potentially increasing resistance during prolonged use.^[60] Double-bevel models, while sacrificing some of the directional precision and cultural specificity that define classic yanagiba, provide enhanced versatility for home cooks and export markets, with simpler maintenance that appeals to a wider audience.^[62]^[61] Regarding prevalence, the vast majority of traditional yanagiba knives—particularly those handcrafted in Japan for professional sushi preparation—feature single-bevel edges, reflecting their historical roots in specialized fish processing.^[60] In modern production, especially since the early 2000s, double-bevel variants have become more common in lines targeted at international consumers, driven by demand for user-friendly tools that accommodate diverse handedness and skill levels without compromising the knife's slender profile.^[62] This shift has broadened the yanagiba's appeal beyond traditional settings, though single-bevel remains the standard for purists.^[60]^[61]

Size and Regional Adaptations

Yanagiba knives vary in size to accommodate different users and tasks, with blade lengths typically ranging from 180 mm to 360 mm. Shorter blades of 180–240 mm are favored for home use due to their maneuverability on smaller cutting surfaces and ease of control for amateur preparers of sashimi.^[63] Longer blades measuring 270–300 mm or more are standard in professional settings, enabling extended, uninterrupted strokes for slicing large fillets of fish into thin sashimi portions.^[64] Weights generally scale with length, falling between 150 g and 250 g, providing a balance of lightness for precision and sufficient heft to guide the blade through delicate proteins without excessive pressure.^[14]^[65] Regional adaptations reflect Japan's traditional knife-making centers and culinary preferences, particularly between the Kansai and Kanto areas. In Sakai, Osaka (Kansai region), yanagiba blades tend to be slimmer and more refined, emphasizing finesse for intricate sashimi work in high-end sushi preparation.^[66] Conversely, those from Seki, Gifu, are often more robust, incorporating durable stainless steels suited to everyday professional demands in diverse kitchen environments.^[67] Subtle differences also appear in edge geometry: Kansai-style yanagiba, such as the traditional pointed-tip design, feature a slightly curved edge for fluid pulling cuts, while Kanto variants like the takohiki have a straighter or square-tipped edge optimized for precise, controlled slicing, particularly for ingredients like octopus. Another adaptation, the fuguhiki, features a similar slender profile but with a double-bevel edge specialized for safely filleting pufferfish.^[68]^[69] Modern adaptations extend the yanagiba's utility beyond traditional Japanese cuisine. Left-handed versions mirror the single bevel on the opposite side of the blade, drawing influence from similar slicers like the usubiki for vegetable work, allowing left-handed users to achieve clean, tear-free cuts without blade drift.^[70] Shorter "ko-yanagiba" models, around 180–225 mm, cater to finer tasks such as trimming vegetables or portioning smaller seafood, offering compactness without sacrificing the knife's slicing profile.^[71] Since the 2010s, hybrid lengths—blending yanagiba proportions with broader profiles inspired by usuba or gyuto—have emerged for fusion cuisines, accommodating proteins like smoked meats or layered terrines in global sushi hybrids. Selecting the appropriate yanagiba involves aligning blade length with hand size and intended tasks to ensure comfort and efficiency. Common recommendations include 210–240 mm for home use and 270–300 mm for professional sashimi preparation, offering sufficient reach for medium-sized fish while remaining agile for various counters. For most sashimi fillets, a 240 mm blade strikes an ideal balance.

Care and Maintenance

Sharpening Methods

Sharpening a Yanagiba knife requires careful attention to its single-bevel design, where the primary bevel is honed on one side while the back remains flat against the stone to preserve the blade's geometry.^[72] The frequency of sharpening varies with usage intensity: weekly for professional chefs and every 1-3 months for home cooks or occasional users, to maintain optimal performance without excessive wear.^[73] The process begins with a coarse whetstone (around 1000 grit) for initial edge repair and burr formation, progressing to medium (3000 grit) and fine (6000–8000 grit) stones for refinement and polishing.^[74] Freehand sharpening is the standard technique, holding the knife at a 10–15° angle on the beveled side to match the factory edge, with light pressure applied using two or three fingers aligned along the blade.^[75] The back of the blade rests flat on the stone during strokes to avoid rounding the ura (back), and only minimal honing occurs on this side to remove any burr. For finer grits, a nagura stone is rubbed on the whetstone to create a slurry that aids in polishing and removes metal particles, enhancing the edge's smoothness.^[72] Japanese waterstones from brands such as King or Shapton are preferred for their consistent abrasion and ability to self-flatten under use, while angle guides can assist beginners in maintaining consistency. Electric sharpeners should be avoided, as they generate heat that can damage the thin, high-carbon steel common in Yanagiba blades.^[74] Post-sharpening, the edge is tested for sharpness using methods like slicing through paper without tearing, cleanly cutting a ripe tomato's skin without crushing the flesh, or achieving a "hair-popping" effect where arm hair is severed with minimal contact.^[76] These tests confirm the blade's readiness for precise sashimi work, targeting an ultra-fine edge that glides through ingredients. For single-bevel models, this maintenance ensures the asymmetric bevel continues to facilitate clean, directional cuts.^[75]

Storage and Longevity

Proper storage of a Yanagiba knife is essential to protect its delicate single-bevel edge and prevent damage from environmental factors or physical contact. Recommended solutions include wall-mounted magnetic strips, which securely hold the knife by the spine without stressing the blade, ensuring easy access while minimizing exposure to moisture or contaminants. Wooden sheaths, known as saya, provide individual protection by encasing the blade entirely, shielding it from accidental nicks and dulling during transport or idle periods. In contrast, storing the knife loose in kitchen drawers should be avoided, as contact with other utensils can chip the edge or cause micro-abrasions over time. Post-use cleaning routines are critical for maintaining the knife's integrity, particularly for models with high-carbon steel blades prone to oxidation. After each use, rinse the blade under warm water with a mild, neutral soap to remove residues, then immediately dry it thoroughly with a soft cloth to eliminate any lingering moisture that could lead to rust formation. For added protection, especially in humid environments or during infrequent use, lightly apply a thin layer of camellia oil or food-grade mineral oil to the blade, which creates a barrier against ambient humidity without affecting cutting performance. With diligent care, a Yanagiba can exhibit remarkable longevity, often lasting decades or even a lifetime due to the durable nature of its forged steel construction. A key factor in this endurance is the development of a natural patina—a thin, grey-to-black oxide layer that forms on high-carbon blades through regular use and exposure to foods, acting as a corrosion-resistant shield that enhances rather than detracts from the knife's functionality. Common challenges in Yanagiba maintenance include rust spots arising from high humidity, which can be mitigated by storing the knife in a well-ventilated area and using silica gel packets in enclosed sheaths to absorb excess moisture. Handle cracking, typically from prolonged water exposure in wooden or composite handles, is preventable through consistent drying rituals, such as wiping the entire knife, including the tang area, immediately after cleaning to avoid swelling or warping over time.

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The most popular technique that Japanese chefs use to hold their knives is referred to as the pinch grip.
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How to Stabilize Your Cutting Board With a Wet Towel - Food & Wine
Feb 15, 2023 · Set your board on top and chop away. The wet towel causes just enough friction to keep the board stable and in place.
[58]
https://www.foodandwine.com/stabilize-your-cutting-board-with-a-wet-towel-7109989
[59]
"Is This a Sushi Knife?" Single-bevel Knives v.s. Double-bevel Knives
### Single-Bevel vs Double-Bevel Yanagiba/Sushi Knives Summary
[60]
Single Bevel vs Double Bevel Knives: Which is Right for You?
### Comparison of Single and Double Bevel Knives (Focusing on Yanagiba/Slicing Knives)
[61]
Single Bevel vs Double Bevel Knives: Which One to Choose?
### Summary: Single Bevel vs Double Bevel for Yanagiba
[62]
The Best Sushi Knives for Professional and Home Use
### Summary of Sushi Knives from Yakushi Knives Blog
[63]
Explaining How to Choose the Blade Length and Other Key Points
Apr 29, 2023 · Yanagiba knives come in various lengths, ranging from 210mm (8.3 inches) to 360mm (14.2 inches) or even longer. The optimal length for your ...
[64]
Tojiro Fujitora Molybdenum Vanadium Steel All Metal Yanagiba ...
Rating 5.0 (1) · Free delivery over $150... Weight: 250g; Note: This product is single-beveled and is for right-handed users. Made in Japan. Bundle And Save.
[65]
The Best Sushi Knife: History, Craftsmanship, Selection, and Use
Aug 9, 2018 · Like many aspects of Japanese culture and history, Yanagi-ba sushi knives have local roots and variations according to regions within Japan. For ...
[66]
https://orientalsouls.com/blog/japanese-knife/the-best-sushi-knife-history-craftsmanship-selection-and-use/
[67]
https://www.globalkitchenjapan.com/products/seki-magoroku-kinju-honhagane-steel-sashimi-yanagiba-knife-ak5219
[68]
https://bernalcutlery.com/collections/yanagi
[69]
Ko-Yanagi SSH-180 small sashimi knife - Nippon Knives
14-day returnsThe drilled 18cm double layered blade made of anti-corrosion steel can handle an enormous amount of tasks. D-shaped handle in wenge wood.
[70]
Japanese kitchen knife - Wikipedia
Japanese cuisine), includes the yanagi-ba, deba bōchō, and usuba bōchō. Single-bevelled knives ...Missing: conventions | Show results with:conventions
[71]
How to Sharpen Single Bevel Knives with Whetstones
### Summary of Single Bevel Japanese Knife Sharpening (e.g., Yanagiba)
[72]
https://knifewear.com/en-us/blogs/articles/single-bevel-sharpening
[73]
Japanese Knife Sharpening Guide for Chefs - Chubo Knives
May 9, 2025 · There's no universal schedule for sharpening. It depends on your Japanese knife's steel, your cutting surface, and your volume of work. If you ...
[74]
How to Sharpen a Yanagiba Knife for Precision Slicing
### Summary of Sharpening a Yanagiba Knife
[75]
How To Test the Sharpness of a Knife - Chubo Knives
Dec 13, 2024 · Cutting a tomato is the ultimate test of a knife's sharpness. Their thin slick skin, rounded surfaces and delicate insides are hard to slice with finesse.