Yoshikazu Tanaka-san is a blacksmith from Sakai renown for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel, which has the high hardness point without the accompanying difficulty in sharpening, according to professional sharpeners working with his blades in Sakai. Tosho fans may already know of Tanaka-san’s work from Konosuke’s coveted Fujiyama series. Despite Tanaka-san’s advanced age and propensity to work with iron cladded knives, he still challenges himself by experimenting with new materials.

A Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), 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: Hitohira ひとひら
Smith: Tanaka Blacksmith 田中打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagiba
Size: 210mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule D-Shape
Come with Saya
Total Length: 346mm
Edge Length: 203mm
Handle to Tip Length: 215mm
Blade Height: 30mm
Thickness: 2.9mm
Handle Length: 130mm
Weight: 114g
Hand Orientation: Right-Handed
Sharpener: Manzo