Tadafusa Kobo Yanagiba 210mm

Single bevel, right handed. A yanagiba is made for slicing raw fish in one long pull: sashimi, sushi, cured salmon. The single bevel gives a cut so clean the surface of the fish stays shiny. It is not a knife for chopping on the board.

Kobo is Tadafusa's own workshop line from Sanjo in Niigata. The steel is laminated SLD, semi-stainless, on a thermally treated chestnut handle that needs no oiling. Semi-stainless is a real help on a single bevel, because this knife often sits wet next to fish.

A single bevel is sharpened differently from a normal double bevel knife. If you have not done it before, write me and I will tell you which stone to start with.

All knives JNS carry are handmade, one by one. Size and thickness can vary a little, and small marks in the finish can happen. This is normal for a handmade knife.