Yanagiba Sushi Knife

[Patrickknives]

My interpretation of the traditional sushi knife. Blade is 240 mm 1084, Back is hollow ground with a 4' dia wheel. Its like cutting food with a large razor blade.

Handle is about 6.5" Stabilized walnut burl, african ebony and stainless. Tapers from about 1" high in front to about 1.25 at back and is about 3/4 inch wide, fits hand really well and give great control of the large blade.

The Yanagiba is ment to be pulled through the food to be cut, that is why they are so long, the hollow on the back is to help prevent food from sticking to the back of the knife, keeps juices in and makes a cleaner cut. Obviously used for fish but can be used on all type of vegs and meats when you want thin slices.

 

[butcher_block]

nice work
arnt they fun to grind

 

[Patrickknives]

This is the thinnest I have ever ground, and the most I have sweated. Its tough.

 

[Hesparus]

Very cool design and great execution. Did you heat treat before or after the grind?

- Chris

 

[hellgap]

Very nice Patric I have been making straight razors for shaving if you really think you got it thin give it a try to make a hollow ground razor. I can only grind a #4 wedge. kellyw

 

[Burl Source]

Great looking knife. I am especially fond of the handle (being a wood guy). The shaping and fit of the materials to each other looks flawless from the photos.

 

[Mannlicher]

Every time I go back to visit friends in Japan, I ship home another fine kitchen knife.
The last one I bought was an Aritsugu Shobuba.

The blade you have here is every bit as good looking, and frankly, your handle puts my $800 Japanese knife to shame.

Beautiful work my friend, just beautiful.