Yanagibas are traditionally used for cutting fish and can be used for sashimi and sushi.
This yanagiba is double edged and therefore suitable for right and left handed use.
Featuring a quality handle; solid and weighty with a full tang which is unusual for a Japanese knife but that is why this one is so popular, it brings together the quality and beauty of Japanese steel with a more familiar Western handle. The blade is sharp as you'd expect and simply wonderful to look at. Certainly a pleasure to use or just stare at.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 290 mm (Measurement of the cutting edge)
- Total length 433 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 39 mm Heel to spine
- Total weight 233 grams
- Blade Material VG10 cutting edge, laminated in Stainless
- Hardness 60-61 HRC
- Style Japanese
- Handle Style Western
- Tang Style Full
- Left or right handed Both
- Type Gyuto
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
A textured yellow box, lined with navy blue card. Each knife is enclosed in a clear plastic cover to keep it protected.
What is a Gyuto knife?
Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.