Kitchen knife - CD-RW644 - Ash - Italy - Japanese Yanagiba Knife
00
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03
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49
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47
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Current bid
€ 30
No reserve price
Expert
Selected by Ger van Oers
Owned an antiques and curio shop with a large international network.
Estimate € 80 - € 120
18 other people are watching this object
 Bidder 0708 | €30 | |
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| Bidder 6975 | €25 | |
| Bidder 0708 | €22 | |
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Description from the seller
Name:
Japanese Yanagiba Knife (Sashimi Knife)
Size:
Typically, Yanagiba knives range from 8 to 14 inches (20–36 cm) in blade length.
The knife in the image appears to be around 10–12 inches (25–30 cm) long.
Description:
Blade:
Long, narrow, and single-beveled with a slightly curved edge and a pointed tip.
Designed for smooth, clean slicing of delicate foods.
The blade surface is highly polished, with a visible groove (known as bohi) to reduce friction and improve balance.
Handle:
Octagonal or D-shaped handle made from polished wood with a natural reddish-brown grain and a green bolster.
Lightweight and ergonomically shaped for precision control.
Material:
High-carbon or stainless steel blade, excellent for sharpness and edge retention.
Usage:
The Yanagiba knife is traditionally used in Japanese cuisine for:
Slicing raw fish for sushi and sashimi.
Filleting and portioning seafood with precision.
Carving thin, even slices of meat or vegetables.
Its long, sharp blade allows for clean, single-motion cuts, preserving the texture and appearance of delicate ingredients.
Precautions:
Proper Handling: Always cut in a single, smooth motion; avoid sawing to prevent damaging the blade or food texture.
Sharpening: Use a whetstone regularly — never use a pull-through sharpener, as it can ruin the single bevel edge.
Storage: Store separately in a sheath or knife block to protect the blade edge.
Cleaning: Hand wash immediately after use, dry thoroughly, and avoid dishwashers to prevent corrosion or handle damage.
Cutting Surface: Use a wood or plastic cutting board — never glass or metal, as it will dull the knife quickly.
Name:
Japanese Yanagiba Knife (Sashimi Knife)
Size:
Typically, Yanagiba knives range from 8 to 14 inches (20–36 cm) in blade length.
The knife in the image appears to be around 10–12 inches (25–30 cm) long.
Description:
Blade:
Long, narrow, and single-beveled with a slightly curved edge and a pointed tip.
Designed for smooth, clean slicing of delicate foods.
The blade surface is highly polished, with a visible groove (known as bohi) to reduce friction and improve balance.
Handle:
Octagonal or D-shaped handle made from polished wood with a natural reddish-brown grain and a green bolster.
Lightweight and ergonomically shaped for precision control.
Material:
High-carbon or stainless steel blade, excellent for sharpness and edge retention.
Usage:
The Yanagiba knife is traditionally used in Japanese cuisine for:
Slicing raw fish for sushi and sashimi.
Filleting and portioning seafood with precision.
Carving thin, even slices of meat or vegetables.
Its long, sharp blade allows for clean, single-motion cuts, preserving the texture and appearance of delicate ingredients.
Precautions:
Proper Handling: Always cut in a single, smooth motion; avoid sawing to prevent damaging the blade or food texture.
Sharpening: Use a whetstone regularly — never use a pull-through sharpener, as it can ruin the single bevel edge.
Storage: Store separately in a sheath or knife block to protect the blade edge.
Cleaning: Hand wash immediately after use, dry thoroughly, and avoid dishwashers to prevent corrosion or handle damage.
Cutting Surface: Use a wood or plastic cutting board — never glass or metal, as it will dull the knife quickly.
Details
Era
After 2000
Wood type
Ash
Title additional information
Japanese Yanagiba Knife
No. of items
1
Country of Origin
Italy
Model
CD-RW644
Material
Resin, Steel, Wood
Condition
As new - unused
Height
2 in
Width
4.5 in
Depth
4.5 in
Estimated Period
2020+
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