Yanagiba Damascus, Japanese Single-bevel blade
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Description
Yanagiba Damascus - Super hard, Chisel ground
**Note this blade is made in Japan for Japanese chefs and is thin, sharp and brittle **
Using this blade requires care. The thin, hard edge and tip will break if used as a chopper, on bone or on hard chopping boards. This is a traditional fish blade, not to be used on hard things.
Carbon steel damascus, from Shirogami Hagane carbon steel in a traditional long, thin blade with etched sides and hand-hammered top for food-release.
The blade has one side which is ground to an edge and one side which is flat.
The R24 bolster fits this blade by filing the tang, if wanting a metal bolster. Traditionally the front end of the handle is from horn, making the bolster.