Nenohi Cutlery is a venerated company in Tokyo carrying Western style knives under Nenox and Japanese style blades under Nenohi. Their single bevel Japanese knives are crafted from high quality white and blue carbon steels, known for their level of high fit and finish, great in-hand feel and suitability for high workload professional kitchens.

Honyaki blades - a technique referring to differentially tempering blades. This process of creating a hardness gradient in the same steel is notorious for being difficult to master for its metallurgically high stress-inducing quenching process. Nenohi's white steel has a reputation for being able to take a super high grit edge very quickly, ideal for people who enjoy testing the boundaries of sharpness.

A Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.

Brand: Nenohi 子の日
Blacksmith: Yoshikazu Ikeda 池田 美和
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagiba
Size: 270mm
Steel Type: Carbon Steel
Steel: Honyaki White (Shirogami) Steel
Handle: Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 412mm
Edge Length: 257mm
Handle to Tip Length: 271mm
Blade Height: 32.6mm
Thickness: 3.4mm
Handle Length: 141mm
Weight: 190g
Hand Orientation: Right Handed
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