Support BladeForums! Paid memberships don't see ads! Greetings, here is my first post in this forum, kitchen knives weren't on my radar until I was asked to produce a sashimi knife. This is what I came up with. I often make in pairs so I have a backup and so I have a spare if needed. Both of these are SPF. So here's 2 new Yanagiba I recently completed. The top one is Bubinga/Ebony with red and copper spacers and the bottom one is Vitex/Ebony with red spacers and copper face. Joints are reinforced with 2 threaded pins. Both are just under 17" OAL with 10.75" blades and 6" Wa handles. The bottom saya still needs a mongram and finishing. There's a WIP like thread in shoptalk "Yanagiba for a friend" where I'm grateful to have gotten a ton of valuable guidance from the guys over there.